Thai Style Gemfish with Beans & Mushrooms
Submitted by sonja
Bite-size gemfish stir-fried with green beans and mushrooms in a lemongrass-garlic paste, finished with a glossy fish sauce glaze and topped with crushed peanuts and bird’s eye chilies.
YIELD
6 servingsPREP
15 minCOOK
15 minREADY
30 minThis is a 30-minute Thai stir fry that punches well above its weight.
Gemfish gets cut into bite-size chunks and tossed in a screaming-hot wok alongside green beans and sliced button mushrooms.
The foundation is a pounded paste of lemongrass, garlic, black pepper, and salt that blooms in sesame oil until it fills the kitchen with the most incredible aroma.
A quick sauce of fish sauce, sugar, and flour thickens everything into a glossy, savory glaze.
Top it off with crushed peanuts, fiery bird’s eye chilies, bell pepper strips, and spring onions for crunch and colour.
Serve over plain rice and let the stir fry do all the talking.
Kitchen Tips
- If you can’t find gemfish, swap in any firm white fish like barramundi, swordfish, or mahi-mahi that won’t fall apart in the wok
- Stir fry the paste on medium heat first to develop the flavour, then crank the heat when you add the fish and vegetables
- The flour in the sauce mixture acts as a quick thickener; mix it with water before adding so it doesn’t clump
- Keep the stir fry moving gently so the fish pieces stay intact rather than breaking into flakes
Ingredients
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.
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