Serves:

Ingredients:

1 1/2 lb Gemfish
4 oz Green beans
4 oz Button mushrooms
2 tb Fish sauce
1 tb Sugar
1 tb Flour
1 c Peanuts
3 Bird's eye chilis
Capsicum (bell pepper)
Spring onions
1 tb Lemon grass
4 Cloves garlic
2 ts Pepper
1 pn Salt

Method:

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.
15 th September 1992.