Rinse leatherjacket fishes under running water; Insert the knife into the anus near the tail of each; Draw the knife toward the head, splitting each to the base of the gills; Spread the abdominal cavity of each with fingers; Reach in and pull out the entrails; Rinse the cavity of each under running water; Cut off the head of each with the knife; Rinse each under running water again; Pat-dry each with kitchen paper.
Rub the fishes with the seasoning (1); Leave them for 30 minutes.
Rinse, drain and peel a daikon radish; Trim an half inch off its top and the bottom; Cut it into sticks.
Rinse and drain Chinese celery; Pull off leaves; Trim coarse stems off; Slice off the tough bask; Cut the remaining stems into sections.
Rinse and drain baby garlic; Cut off any roots; Cut it into sections.
Place the daikon in a nonstick casserole; Fill the casserole with water to just cover the daikon; Bring to the boil over a high heat and let it simmer for 10 minutes; Turn off the heat; Remove the daikon and reserve the simmering water for later use.
Add seasoning (2) to a bowl; Mix.
Add1.5 tbsp fermented bean sauce to a mixing bowl; Pour 1.5 cup of daikon simmering water into the bowl; Mix.
Add 1 tbsp oil to a wok; Add the ginger slices; Stir-fry over a high heat till fragrant; Turn to a low heat; Pour the mixture from the step 10 into the wok; Bring to the boil over a high heat; Add the daikon and the leatherjacket fishes; Cover the wok with its lid; Cook over a high heat for 6 minutes; Add the celery and the baby garlic; Bring to the boil over a high heat again; Turn to a low heat; Gradually stir the seasoning (2) into the mixture; Bring to the boil over a low heat; Turn off the heat; Arrange it in a serving plate.