Fill a pan with water; Bring to the boil over a high heat; Turn off the heat; Add the dried silver anchovy; Leave it for 3 minutes; Remove the anchovy; Rinse them under running water and drain them.
Rinse, drain, peel and julienne ginger.
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 spring onion; Cut off any roots; Chop it.
Rinse, drain and peel a daikon radish; Trim an half inch off its top and the bottom; Cut it into pieces.
Add 2 tbsp oil and the ginger into a wok; Stir-fry it over a high heat till fragrant; Turn to a low heat; Add the dried anchovy; Stir-fry it over a low heat for 3 minutes;; Turn off the heat; Set the dried anchovy aside.
Add seasonings into the wok; Bring to the boil over a high heat; Add the daikon; Bring to the boil over a high heat again; Turn to medium heat; Cook it over a medium heat till the daikon becomes translucent (about 15 minutes); Return the dried anchovy to the wok; Add the celery and most of the spring onion; Bring to the boil over a high heat again; Turn to a medium heat; Cook over a medium heat for 5 minutes; Turn off the heat; Arrange it in serving plates; Garnish it with the remaining spring onion; Ready to serve.