Soy-Marinated Fish

Ingredients

• •1½ pounds hake or pollack fillets
• •½ cup chopped green onions
• •3 tablespoons minced peeled fresh ginger
• •3 tablespoons Shaoxing wine
• •2 tablespoons peanut oil
• •1 tablespoon soy sauce
• •3 tablespoons sugar
• •2 tablespoons soy sauce
• •2 tablespoons Asian sesame oil
• •2 tablespoons Shaoxing wine
• •1 tablespoon dark soy sauce
• •1 whole star anise
• •¼ cup chopped green onions

Cooking Instructions

1. 1.

   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.

   60 min

2. 2.

   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.

   4 min

3. 3.

   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.

   5 min

4. 4.

   Spoon additional star anise sauce over fish; sprinkle with green onions and serve cold or at room temperature.

   2 min