Thai Style Gemfish With Beans And Mushrooms Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
3: Birds eye chilis,
1 1/2 lbs: Gemfish,
Capsicum, bell pepper
4 ounce: Green beans,
Spring onions,
4 ounce: Button mushrooms,
1 tbsp: Lemon grass,
2 tbsp: Fish sauce,
4 Cloves: garlic,
1 tbsp: Sugar,
2 tsp: Pepper,
1 tbsp: Flour,
1 pinch: Salt,
1 cup: Peanuts,
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 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.
Source from luhu.jp
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.
Source from luhu.jp