Fish Fillet with Celery Heart 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

• 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.