Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg

  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 chilis

  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 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.

  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 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.

  3. 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.

  4. From : Meryl Constance. Sydney Morning Herald.

  5. th September 1992.


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