1 1/2 pounds 3/4-inch-thick hake or pollack fillets, cut into 2×3- or 2×4-inch pieces
1/2 cup chopped green onions
3 tablespoons minced peeled fresh ginger
3 tablespoons Shaoxing wine (Chinese rice wine)* or dry Sherry, divided
2 tablespoons vegetable oil, divided
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce*
1 whole star anise*
1/4 cup chopped green onions
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.. DO AHEAD Can be made 6 hours ahead. Cover fish and keep chilled. Cover remaining star anise sauce and let stand at room temperature.
this was just fabulous!