Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg 1 1/2 lb Gemfish

  2. 4 oz Green beans

  3. 4 oz Button mushrooms

  4. 2 tb Fish sauce

  5. 1 tb Sugar

  6. 1 tb Flour

  7. 1 c Peanuts

  8. 3 Bird's eye chilis

  9. Capsicum (bell pepper) Spring onions 1 tb Lemon grass

  10. 4 Cloves garlic

  11. 2 ts Pepper

  12. 1 pn Salt

Instructions Jump to Ingredients ↑

  1. Cut 1 1/2 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.

  2. th September 1992.


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