Celery Fish Strips
A traditional Northeastern Chinese dish, featuring silky, tender, and savory shredded fish paired with crisp, refreshing celery.
Ingredients
Tender celery hearts (washed and cut into inch-long segments)
150 grams
Cleaned fish fillet (cut lengthwise into 6 cm thin strips)
200 grams
Egg whites (for coating)
20 grams
Refined salt (seasoning)
3 grams
Cooking wine (seasoning)
15 grams
MSG (seasoning)
1 gram
Oil (for stir-frying)
20 grams
Shredded ginger (seasoning)
5 grams
Wet starch (for coating and thickening)
25 grams
Shredded scallion (seasoning)
10 grams
Stock (seasoning)
80 grams
Lard (for sliding fish strips)
300 grams
Sesame oil (drizzled before serving)
as needed
Instructions
1
Cutting and coating
Wash the celery hearts and cut into inch-long segments. Cut the fish fillet lengthwise into 6 cm thin strips, then mix with 20 g egg whites, 1.5 g refined salt, and 20 g wet starch until evenly coated.
2
Sliding the fish strips
Heat a wok over the flame. Once hot, add the lard and heat until about 30% hot. Add the fish strips and gently separate them with chopsticks until cooked through and the color changes. Scoop out and drain off the oil.
3
Stir-frying and serving
Leave a little oil in the wok, then add the scallion and ginger shreds to release their aroma. Add the celery and stir-fry. Season with refined salt, MSG, and stock. Return the fish strips to the wok, add the cooking wine, thicken with wet starch, drizzle with sesame oil, toss well, and serve.
