Wined Fish Chunks In Broth

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Grains	Chinese	Chinese, Seafood	4	Servings

INGREDIENTS

2	lb	Oily fish, such as mackerel
2	t	Salt
1/2	c	Good quality dry white wine
3	c	Chicken stock
1/2	t	Ginger root, minced
1/4	t	Salt
4		Napa cabbage leaves
2		Scallions
2		Cubes hard beancurd
1	T	Cooked salad oil
1/2	t	Ground white pepper

INSTRUCTIONS

Marinating:  Have fishmonger clean fish, discard head and fins. Wash
fish, cut across fish in 1 1/2" sections. Mix salt and white wine in
bowl. Add fish chunks; rub with marinade; cover bowl; refrigerate for
6 hours. After 2 hours, turn fish to mix with marinade.  Preparations:
Wash cabbage; slice leaves down middle, then in 2"  sections. Rinse
beancurd; cut into 1" cubes. Wash, trim and shred  scallions, greens
and all. Peel and mince ginger. Heat salad oil to  point of smoking.
Remove from heat; reserve.  Cooking:  Rinse fish chunks, drain.  Heat
chicken stock, beancurd,  ginger and salt in sauce pan.  Reduce heat,
cover pan, and simmer for  10 minutes. When you are ready to add fish
and cabbage, turn up heat  to boil; add fish and cabbage when liquid
boils; cover pan. Fish and  cabbage are cooked in about 3 to 5 minutes
- cabbage leaves will be  bright lime green.  Ladle fish, cabbage and
beancurd into warm shallow serving bowl; add  soup. Garnish with cooked
oil, minced scallion and pepper. Serve.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 98 Calories From Fat: 50 Total Fat: 5.6g Cholesterol: 5.4mg Sodium: 1566.8mg Potassium: 212.1mg Carbohydrates: 7.2g Fiber: <1g Sugar: 3g Protein: 4.7g