-
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.