750g Mahi Mahi Steaks, cut into 2x3- or 2x4-inch pieces
1/2 cup chopped green onions
3 tablespoons minced peeled fresh ginger
3 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry, divided
2 tablespoons peanut oil or vegetable oil, divided
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce
1 whole star anise
1/4 cup chopped green onions


1. Rinse fish and pat dry
2. Mix green onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, soy sauce 
3. Add fish and turn to coat. Let marinate 1 hour at room temperature

For sauce:
1. Bring first 6 ingredients to boil in heavy saucepan, stirring to dissolve sugar
2. Reduce heat to medium, simmer until sauce is slightly thickened
3. Reduce to a third of a  cup, about 4 minutes. Remove sauce from heat and cool
4. Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry
5. Heat 14-inch-diameter flat-bottomed wok over high heat until drop of water added to wok evaporates on contact
6. Add remaining 1 tablespoon oil to wok, then fish pieces, spreading evenly. Cover and cook 30 seconds
7. Uncover and loosen fish pieces with metal spatula. Reduce heat to medium and cook 1 minute. Turn fish pieces over; cook 1 minute
8. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute
9. Remove wok from heat; let fish stand covered until just opaque in centre, about 1 minute. Using metal spatula, transfer fish and sauce from wok to plate
10. Drizzle with some of star anise sauce. Refrigerate until cold
11. Can be made 6 hours ahead. Cover fish and keep chilled. Cover remaining star anise sauce and let stand at room temperature
12.Spoon additional star anise sauce over fish; sprinkle with green onions and serve cold or at room temperature


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