Name: Sweet-And-Sour Halibut
Ingredients: 1/4 c Water; 1 1/2 tb Red-wine vinegar; 1 Whole scallion; sliced thin, plus; ; the green parts of; ; 2 scallions, sliced; ; thin; 1 1/2 ts Minced peeled fresh gingerroot; 1 1/2 ts Sugar; 1 tb Soy sauce; 1 tb Ketchup; 1/4 ts Asian; (toasted) sesame oil; 1 ts Cornstarch dissolved in 2 tablespoons; ; water; A; (1-inch-thick); ; halibut steak; ; (about 1 pound),; ; the skin and bone; ; discarded and the; ; fish cut into; ; 3/4-inch pieces; All-purpose flour seasoned with salt and; ; pepper for dredging the fish; Vegetable oil for frying the fish; Cooked rice as a accompaniment

If any (or almost any) approach to God is as good as another, how do we make sense of the Bible’s insistence on monotheism, its consistent rejection of all forms of idolatry, and the missionary impulse — that the nations would turn to the true God — running from Genesis to Revelation? Most crucially, pluralism cannot do justice to the privileged place the Bible gives to Jesus Christ. Every knee must bow before Him. He will judge all peoples. The God of the Bible, revealed as Yahweh in the Old Testament and incarnated at Jesus Christ in the New, is nothing if not a universal God who accepts no rivals. To reject the unique person and work of Jesus Christ is to make an utter mockery of the Bible. To reject His claims is to reject God Himself and to steal from Him the glory that is rightly His. Ultimately it is to turn one’s back on the Bible and on the God of the Bible.

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Asian	January 199	1	servings

INGREDIENTS

1/4	c	Water
1 1/2	tb	Red-wine vinegar
1		Whole scallion; sliced thin, plus
		; the green parts of
		; 2 scallions, sliced
		; thin
1 1/2	ts	Minced peeled fresh gingerroot
1 1/2	ts	Sugar
1	tb	Soy sauce
1	tb	Ketchup
1/4	ts	Asian; (toasted) sesame oil
1	ts	Cornstarch dissolved in 2 tablespoons
		; water
		A; (1-inch-thick)
		; halibut steak
		; (about 1 pound),
		; the skin and bone
		; discarded and the
		; fish cut into
		; 3/4-inch pieces
		All-purpose flour seasoned with salt and
		; pepper for dredging the fish
		Vegetable oil for frying the fish
		Cooked rice as a accompaniment

INSTRUCTIONS

In a saucepan simmer the water and the vinegar with the sliced whole
scallion, the gingerroot, the sugar, the soy sauce, and the ketchup,
stirring occasionally, for 5 minutes, add the sesame oil and the cornstarch
mixture, stirred, and simmer the sauce, stirring, for 2 minutes. Keep the
sauce warm, covered.
In a bag shake the halibut in the flour, transfer it to a large sieve or
colander, and shake it to remove the excess. In a large deep skillet heat
1/4 inch of the vegetable oil over moderately high heat until it is hot but
not smoking and in it fry the halibut in 2 batches, turning it, for 2 to 3
minutes, or until it is cooked through, transferring it as it is cooked
with a slotted spoon to paper towels to drain. Add the halibut to the
sauce, stirring to coat it well, and serve it over the rice and sprinkle
with the scallion greens.
Serves 2.
Gourmet January 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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