Yield: 6 servings
|\N \N||Stephen Ceideburg|
|4 ounces||Green beans|
|4 ounces||Button mushrooms|
|2 tablespoons||Fish sauce|
|3 \N||Bird's eye chilis|
|\N \N||Capsicum (bell pepper)|
|\N \N||Spring onions|
|1 tablespoon||Lemon grass|
|4 \N||Cloves garlic|
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.