Remove and discard the bones and skin from
the fish. Cut into match-size shreds. Marinate the fish with rice wine,
egg whites, salt and cornstarch. 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 hot.