Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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