Shredded Fish and Celery Recipe
Ingredients :
225 g 2 cups 2 1 teaspoon 1/2 tablespoon 2 teaspoon 1 1/2 tablespoons 1/2 tablespoon 1/2 cup Garnish 1/6 cup	Fish fillet Celery heart Egg whites Salt Rice wine or sherry Sesame seed oil Soy sauce Cornflour Stock Lard for deep-frying Cooked ham, cut into small shreds
Method : Discard all skin and bones from the fish. Cut it into match-sized shreds. Marinate it with rice wine or sherry, salt, egg whites and cornflour. Parboil the celery heart for 1-2 minutes. Cool it in cold water then cut it into small shreds. Place it on a serving plate. Add 1 teaspoon sesame seed oil and mix well. Deep-fry the fish shreds in lard over a medium heat for about 4 minutes. Separate them with chopsticks or a fork. When all the shreds are floating on the surface of the lard, scoop them out and drain. Gently press them with a spatula, then put them to soak in the stock for a while to cool. Take them out and place on top of the celery. Garnish with ham shreds. Make a dressing by mixing a tablespoon stock with the soy sauce and the remaining sesame seed oil. Pour it all over the dish and serve.