Rinse fish steaks; Pat-dry them with kitchen paper; Remove any bones with a pair of tweezers, and discard any skin; Slice them; Put them in a mixing bowl; Marinate with seasoning (1) for 30 minutes.
Discard any wilted yellow chives; Soak them in water for 15 minutes; Remove them; Rinse them under running water; Drain them; Cut them into sections.
Rinse, drain, peel and slice ginger.
Rinse celery under running water; Drain it; Trim a bit off the bottom; Pull off the outer leaves and tough stalks; Discard any leaves; Cut the remaining into sections; Rinse them under running water again; Drain them.
Rinse fresh shiitake mushrooms under running water; Drain them; Trim off the stems; Cut them into sticks.
Rinse and drain green bell pepper; Slice off the stem with a kitchen knife; Bisect it lengthwise; Scrape any seeds off; Julienne it.
Rinse and drain red bell pepper; Slice off the stem with a kitchen knife; Bisect it lengthwise; Scrape any seeds off; Julienne it.
Fill a deep pan with water; Add an half of the ginger; Bring to the boil over a high heat; Scald the fish slices all over in a colander with the boiling ginger water for 3 minutes; Immediately remove and drain them.
Add 2 tbsp oil into a wok; Add the remaining ginger slices; Stir-fry them over a high heat till fragrant; Turn to a medium heat; Add the shiitake mushrooms, the green bell pepper and the red bell pepper; Stir-fry over a medium heat for 2 minutes; Add the celery and the yellow chives; Stir-fry over a medium heat for 2 minute; Turn to a high heat; Add the fish slices and seasoning (2); Toss it over a high heat; Turn off the heat; Arrange it in a serving plate; Ready to serve.