Recipe - Thai Style Gemfish With Beans And Mushrooms

Stephen Ceideburg
1 One half pound Gemfish
4 ounce Green beans
4 ounce Button mushrooms
2 tablespoon 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 teaspoon Pepper
1 pn Salt

Cut 1 One half pound of gemfish into bite sized pieces. Top
tail and slice about 4 ounce of green beans, and slice 4
ounce 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini