Soy-Marinated Fish

Ingredients

• 1.5 pounds filets cut into 2x3- or 2x4-inch pieces
• 3 tablespoons ginger fresh minced peeled
• 0.3 cup spring onion chopped
• 2 tablespoons sesame oil 
• 2 tablespoons rice wine dry chinese ( rice wine)
• 1 tablespoon soya sauce dark
• 2 tablespoons soya sauce 
• 3 tablespoons sugar 
• 2 tablespoons vegetable oil divided
• 1  star anise whole

Equipment

• paper towels
• sauce pan
• wok
• spatula
• glass baking pan

Directions

1. Rinse fish and pat dry.
2. Mix green onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce in 11x7x2-inch glass baking dish.
3. Add fish and turn to coat.
4. Let marinate 1 hour at room temperature.
5. Bring first 6 ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 1/3 cup, about 4 minutes.
6. Remove star anise sauce from heat and cool.
7. Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry.
8. Heat 14-inch-diameter flat-bottomed wok over high heat until drop of water added to wok evaporates on contact.
9. Add remaining 1 tablespoon oil to wok, then fish pieces, spreading evenly. Cover and cook 30 seconds. Uncover and loosen fish pieces with metal spatula. Reduce heat to medium and cook 1 minute. Turn fish pieces over; cook 1 minute.
10. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute.
11. Remove wok from heat; let fish stand covered until just opaque in center, about 1 minute. Using metal spatula, transfer fish and sauce from wok to plate.
12. Drizzle with some of star anise sauce. Refrigerate until cold. DO AHEAD Can be made 6 hours ahead. Cover fish and keep chilled. Cover remaining star anise sauce and let stand at room temperature.
13. Spoon additional star anise sauce over fish; sprinkle with green onions and serve cold or at room temperature.