Thai Style Gemfish with Beans and Mushrooms
hot chili peppers
sweet red bell peppers
scallions, spring or green onions
Cut 1½ 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 tablespoon of fish sauce, one tablespoon of sugar and 1 tablespoon 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 bell pepper and spring onions.
Pound together or process 1 tablespoon of lemon grass pieces, 4 cloves of garlic, 2 teaspoon 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.