Shredded Fish and Celery Recipe

Shredded Fish and Celery Recipe

Ingredients :

250 g fish fillet

2 cups celery heart

2 egg whites

1/2 tablespoon rice wine

2 teaspoon sesame seed oil

1 1/2 tablespoons soy sauce

1/2 tablespoon cornstarch

1/2 cup fish stock

Salt to taste

Lard for deep-frying

 

Garnish

1/6 cup cooked ham, cut into small shreds

 

Method :

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.

 

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