Instructions: 1. Bone fish and cut crosswise in 1-1/2 inch sections.

2. Mince scallion, ginger root and garlic; then combine with soy sauce, sherry, sugar, salt, pepper, and sesame oil. Add to fish sections and let stand 1 hour, turning occasionally.

3. Drain fish, discarding marinade; then blot dry with paper toweling.

Meanwhile heat oil.

4. Add fish, a few pieces at a time, and deep-fry until golden. Drain on paper toweling.

5. In a saucepan, combine remaining soy sauce, salt and sugar with stock.

Bring to a boil.

6. Add fish sections and cook over moderate heat, stirring gently until sauce has nearly evaporated. Serve hot or cold. VARIATION: In step 4, reserve the marinade, and substitute it for the ingredients in step 5. Heat the marinade; dip each fish section in it for about 5 seconds, then drain on paper toweling. Arrange fish on a serving platter. Sprinkle with 1/2 teaspoon Five Spices, and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.