Yellow Celery Fish Shreds

Name: Yellow Celery Fish Shreds
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1 (about 750 g) Fresh live carp (slaughtered, scales/gills/innards removed, washed and patted dry, deboned and shredded); 200 g Yellow celery (cut into segments about 7 cm long); 30 g Pickled red chili (seeded and shredded); 25 g Egg white (mixed with dry bean starch, cooking wine, and salt for seasoning); 30 g Bean starch (part for egg white batter, part for thickening); 10 g Cooking wine; 3 g Salt; 10 g Ginger (finely diced); 10 g Garlic (finely diced); 10 g Soy sauce (for the sauce); 10 g Vinegar (for the sauce); 20 g Sugar (for the sauce); 10 g Sesame oil (for the sauce); 0.5 g MSG (for the sauce); 150 g Rendered pork lard; 30 g Superior stock (for the sauce)

The fish is snow-white, tender and fresh; the tender yellow celery is crisp, tender and perfectly palatable, and the overall flavor is light, refreshing and refined.

35 min

Easy

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Ingredients

Fresh live carp (slaughtered, scales/gills/innards removed, washed and patted dry, deboned and shredded) 1 (about 750 g)

Yellow celery (cut into segments about 7 cm long) 200 g

Pickled red chili (seeded and shredded) 30 g

Egg white (mixed with dry bean starch, cooking wine, and salt for seasoning) 25 g

Bean starch (part for egg white batter, part for thickening) 30 g

Cooking wine 10 g

Salt 3 g

Ginger (finely diced) 10 g

Garlic (finely diced) 10 g

Soy sauce (for the sauce) 10 g

Vinegar (for the sauce) 10 g

Sugar (for the sauce) 20 g

Sesame oil (for the sauce) 10 g

MSG (for the sauce) 0.5 g

Rendered pork lard 150 g

Superior stock (for the sauce) 30 g

Instructions

Preparing Ingredients

Kill the live carp, remove the scales, gills, and innards, wash, and pat dry. Halve the fish and remove the bones, then cut the flesh into shreds about 7 cm long and 0.4 cm wide and thick. Cut the yellow celery into segments about 7 cm long. Seed and shred the pickled red chili. Finely dice the ginger and garlic.

Marinating

Whisk the egg white together with the dry bean starch, add the cooking wine and salt, mix until smooth, then toss with the fish shreds to coat.

Preparing the Sauce

Combine the soy sauce, sugar, vinegar, MSG, sesame oil, water starch, and good stock to make a sauce.

Slip-Frying the Fish Shreds

Place a wok over high heat, add the pork lard, and heat to about 120-150°C. Add the marinated fish shreds, then immediately move the wok off the heat. Use chopsticks to separate the shreds. Once the fish turns white, pour off part of the oil.

Combining and Stir-Frying

Leave about 50 g of oil in the wok, return it to the heat, and push the fish shreds to the side of the wok. Tilt the wok slightly and add the ginger, garlic, pickled red chili, and yellow celery. Stir-fry until fragrant, then mix with the fish shreds. Pour in the sauce, toss until well combined, and plate to serve.