Recipe(tried): Fried Fillet of Fish Mimosa

Interesting Chinese dish. But I don't know which region (province) does thi belong to... I somehow think it's a east-meets-west type... But hey, it's quiet delicious and great on the eyes! ^_^
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Fried Fillet of Fish Mimosa
Egg yolks and whites are lightly fried separately to make a decorative addition to the fish, completing a light and delicately flavored dish which is ideal for dinner parties.

Serving 4

4 eggs
salt (amount see directions)
2 T. rice wine or dry sherry
2 T. cornflour
small bunch chives (I tend to use garlic chives.)
200g fillets (any white, non-oily fish)
2 t. ginger juice
oil for frying
50g lard or vegetable shortening (I just use vegetable oil.)

Separate the egg yolks and whites; reserve 2 T of the egg white for later use. Add t. salt to the remainder of the egg white and mix well. Stir t. salt and the rice wine into the egg yolks.

Work the reserved egg white with the fingers to blend evenly and thicken slightly. Add the cornflour and blend. Snip the chives into small pieces.

Cut the fish fillets into small diagonal pieces, season with 1/3 t. salt, the ginger juice and the egg white and cornflour. Fry briskly in oil heated to 150C (300F). Drain.

Heat the wok, add half the lard and when mixture of egg white and salt. Mix and turn quickly, scraping away from the wok, until the mixture has set but is still soft and light in color.

Transfer the cooked egg white to a warm dish; heat the remaining shortening in the wok, pour in the egg yolks, salt and rice wine mixture and cook as for scrambled egg; when the yolks are half-cooked, return the egg whites to the wok.

Mix and turn the scrambled egg yolks and whites briskly; add the fried fish, scooping and turning quickly and incorporating the chopped chives.