Instructions: 1. Have fish cleaned, but left whole.

2. Slice ginger root; then combine with soy sauce, sherry and star anise.

Add to fish and let stand 30 minutes, turning occasionally.

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

Meanwhile heat oil.

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

5. Let cool; then refrigerate to chill. Sprinkle with sesame oil and serve.

NOTE: Any fish 3 to 5 inches long can be used.

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