1.5 pounds pollack fillets cut into 2x3- or 2x4-inch pieces
3 tablespoons ginger fresh minced peeled
0.3 cup green onions chopped
2 tablespoons asian 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
Rinse fish and pat dry.
Mix green onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce in 11x7x2-inch glass baking dish.
Add fish and turn to coat.
Let marinate 1 hour at room temperature.
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.
Remove star anise sauce from heat and cool.
Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry.
Heat 14-inch-diameter flat-bottomed wok over high heat until drop of water added to wok evaporates on contact.
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.
Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute.
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.
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.
Spoon additional star anise sauce over fish; sprinkle with green onions and serve cold or at room temperature.
