Thai style gemfish, with beans & mushrooms
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1½ | pounds | Gemfish |
| 4 | ounces | Green beans |
| 4 | ounces | Button mushrooms |
| 2 | tablespoons | Fish sauce |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Flour |
| 1 | cup | Peanuts |
| 3 | Bird's eye chilis | |
| Capsicum (bell pepper) | ||
| Spring onions | ||
| 1 | tablespoon | Lemon grass |
| 4 | Cloves garlic | |
| 2 | teaspoons | Pepper |
| 1 | pinch | Salt |
Directions
Cut 1½ lb of gemfish into bite sized pieces. Top tail and slice about 4 oz of green beans, and slice 4 oz of button mushrooms.
In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of flour with a little water. For garnishing have ready a cup of crushed peanuts, three birdseye chillies chopped (these are the small fiercely hot chillies), a handful of both fine strips of capsicum and spring onions. Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2 t of pepper and a pinch of salt.
In a wok or frypan heat some sesame oil and brown the processed paste over medium heat for a few minutes. Turn up the heat, add beans mushrooms and fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture and stir for a minute or two until the liquid thickens. Serve, sprinkled with above garnish and plain rice.
From : Meryl Constance. Sydney Morning Herald. 15 th September 1992.