Thai Style Gemfish with Beans & Mushrooms
Yield
6 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
gemfish
|
* |
| 4 | ounces |
green beans
|
|
| 4 | ounces |
mushrooms, button
|
|
| 2 | tablespoons |
fish sauce
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | cup |
peanuts
|
|
| 3 | each |
hot chili peppers
bird's eye |
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | x |
scallions, spring or green onions
|
*
|
| 1 | tablespoon |
lemongrass
|
|
| 4 | Cloves |
garlic
|
*
|
| 2 | teaspoons |
black pepper
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
gemfish
|
* |
| 115.6 | ml/g |
green beans
|
|
| 115.6 | ml/g |
mushrooms, button
|
|
| 3E+1 | ml |
fish sauce
|
|
| 15 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 237 | ml |
peanuts
|
|
| 3 | each |
hot chili peppers
bird's eye |
*
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | x |
scallions, spring or green onions
|
*
|
| 15 | ml |
lemongrass
|
|
| 4 | Cloves |
garlic
|
*
|
| 1E+1 | ml |
black pepper
|
|
| 1 | pinch |
salt
|
*
|
Directions
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.
