Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 pounds gemfish

  3. 4 ounces green beans

  4. 4 ounces button mushrooms

  5. 2 tablespoons fish sauce

  6. 1 tablespoon sugar

  7. 1 tablespoon flour

  8. 1 cup peanuts

  9. 3 bird's eye chiles

  10. capsicum -- (bell pepper)

  11. spring onions

  12. 1 tablespoon lemon grass

  13. 4 cloves garlic

  14. 2 teaspoons pepper

  15. 1 pinch 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.

  2. 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 birds eye chiles chopped (these are the small fiercely hot chiles), 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.

  3. In a wok or frying pan 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.

  4. From : Meryl Constance. Sydney Morning Herald.

  5. th September 1992.


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