Instructions: 1. Cut fish against the grain in 1/4-inch slices.

2. Slice ginger root; mince garlic; cut scallion in 1-inch sections.

Then combine with soy sauce, sherry, powdered anise and sesame oil. Add to fish and toss gently. Let stand 1 to 2 hours, turning occasionally.

3. Drain marinade into a saucepan; dry fish well with paper toweling.

4. Bring marinade to a boil along with sugar, stock and remaining soy sauce. Boil 1/2 minute (thicken with cornstarch paste) ; keep warm over very low heat.

5. Heat oil until smoking. Add fish, one or two pieces at a time, and deep-fry until crisp and golden.

6. Drain on paper toweling. Then dip each fish slice very briefly in warm marinade to coat. Arrange on a serving platter. Serve hot or cold.

NOTE: This dish is usually made with carp, sea bass or yellow pike.

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