1. Cut fish against the grain in 1/4 inch slices.
2. Slice ginger root; mince garlic; cut scallion in l 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.