Spiced fish - chekiang

1. Select firm fish fillets and cut them into pieces approximately ½ inch thick by 1 inch by 3 inches.
2. Marinatei 2 to 3 hours in mixture of ginger root, green onions, soy and wine.
3. Heat oil in heavy skillet.
4. Drain fish slices, reserving marinade, and fry until brown on both sides.
5. Drain on paper toweling.
6. Remove oil from skillet.
7. Combine five-spice powder, sugar and water.
8. Add to skillet and stir well.
9. Return fish to skillet with reserved marinade and cook until sauce is reduced by one-half.
10. Cool and serve at room temperature.