Preparation / Directions:
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 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.
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.
From : Meryl Constance. Sydney Morning Herald. 15 th September 1992.
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