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.

Stichworte: Thai, Fish