THAI STYLE GEMFISH WITH BEANS & MUSHROOMS

      Title: THAI STYLE GEMFISH WITH BEANS & MUSHROOMS
  Categories: Thai, Fish
       Yield: 6 Servings
  
            Stephen Ceideburg
   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
  
   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.
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