Thai style gemfish, with beans and mushrooms

Yield: 6 servings

Measure Ingredient
\N \N 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 \N Bird's eye chilis
\N \N Capsicum (bell pepper)
\N \N Spring onions
1 tablespoon Lemon grass
4 \N Cloves garlic
2 teaspoons Pepper
1 pinch Salt

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.

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