Seasonings
1 piece of middle section of green carp (about 400 g / 14 oz), 100 g celery, 25 g cooked ham cut into thin strips, egg white as needed.
Seasonings
Salt, MSG, white pepper, cornstarch, soy sauce, sesame oil, and vegetable oil, each to taste.
Preparation
1. Trim and wash the celery, cut into shreds, blanch in boiling water, drain, toss with a pinch of salt and MSG, then arrange on a plate as a base.
2. Remove the bones and skin from the green carp, wash it, then cut into 5 cm (about 2 inch) long thin shreds. Place in a bowl, add a pinch of salt, MSG, white pepper, cornstarch, and egg white, then mix well to coat.
Steps
1. Heat oil in a wok until hot, add the shredded fish and cook until just done, then remove and blanch briefly in boiling water, drain well, and place on top of the shredded celery.
2. Briefly stir-fry the cooked ham shreds in oil, then remove and sprinkle over the shredded fish.
3. Mix the remaining salt, MSG, soy sauce, and white pepper together in a bowl to create the seasoning sauce.
4. Pour the mixture over the arranged shredded fish, then drizzle with hot sesame oil and serve.