Title: Thai style gemfish with beans & mushrooms
 Categories: Thai, Fish
      Yield: 6 Servings
 
           Stephen Ceideburg
  1 1/2 lb Gemfish
      4 oz Green beans
      4 oz Button mushrooms
      2 tb Fish sauce
      1 tb Sugar
      1 tb Flour
      1 c  Peanuts
      3    Bird's eye chilis
           Capsicum (bell pepper)
           Spring onions
      1 tb Lemon grass
      4    Cloves garlic
      2 ts Pepper
      1 pn Salt
 
  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.