Braised Hairtail

1 lb (500 g) hairtail (or similar fish)
1 tbsp sugar
9 oz (300 ml) vegetable oil for deep-frying
1 tsp fresh ginger, sliced
2 cups (500 ml) high stock
1 clove star anise
5 tsp soy sauce
1 tbsp cornstarch (cornflour) dissolved in
1 tsp salt, or to taste
1 tbsp water
1 tsp scallions, chopped
1 tsp hot red chilli oil

1. Clean and wash the fish. Cut off the head and fins and chop crosswise into 4 inch (10 cm) sections.

2. Heat the oil in a wok over high heat to about 350 degrees Fahrenheit (175 degrees Celsius), or until a piece of scallion green or ginger sizzles and moves around quickly when dropped into the oil. Add the fish sections and deep-fry until brown. Remove and drain. Pour the oil out of the wok, leaving enough to cover the bottom, about 2 tbsp. Add the fish, rice wine, stock, sugar, soy sauce, salt, scallions, ginger, and star anise. Cover, bring to a boil and simmer over low heat for 10 minutes. Remove the fish and place in a dish.

3. Add the cornstarch-water mixture to the wok and cook, stirring, until thickened. Sprinkle 1 tsp hot red chili oil over the sauce, pour over the fish, and serve.