| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Thai |
Thai, Fish |
6 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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