Method :
- Sprinkle the fish strips with 11/2 teaspoons of salt, the ginger, cornflour (cornstarch) and corn oil, rubbing them into the flesh with your fingers. Set aside at room temperature for 1 hour.
- Beat the egg and remaining salt together, then set aside.
- Fill a large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Carefully lower the fish strips, a few at a time, into the oil and fry for 11/2 minutes, or until they oil and drain on kitchen towels.
- Heat the sesame oil in a large Frying-pan. Add the fish strips to the pan, in one layer if possible, and fry for 1 minute. Pour in the beaten eggs, tilting the pan so that the oil flows freely and the fish strips move and slide in the pan. When the egg is half-set, remove the pan from the heat and turn the fish strips over. Return the pan to the heat. When the egg has completely set, sprinkle over the chicken stock and wine or sherry. Turn the fish strips over once more and cook them in the liquid for 30 seconds.
- Transfer the strips to a warmed serving dish, arranging them in one layer. Sprinkle over the remaining ingredients. Serve at once.
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