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.