Rinse the fish, drain, and dry thoroughly with paper towels.
Cut large fish pieces in half.
Marinate in the soy sauce, wine, scallions, and ginger root for 4 to 5 hours or overnight.
Dissolve the sugar and five spice powder in 1 cup boiling water.
Set aside near the stove.
Remove the marinated fish to a colander to drain.
Heat the 2 cups of oil in a wok over high heat until very hot, then turn to medium heat.
Put 2 or 3 pieces of fish at a time in the oil (do not crowd them), and fry one side at a time for about 4 to 5 minutes.
Turn the fish over and fry the other side until dark brown.
Remove and set aside.
Remove all the oil from the wok.
Pour the soy sauce mixture used to marinate the fish into the wok.
Add the sugar, five spice powder, and water mixture, then add 1 Tbs sesame oil.
Heat to a boil.
Put the drained fish, a few at a time, in this liquid and cook for about 3 minutes; turn over and cook for another 1/2 minute.
Remove to plate.
When cold, cut into smaller pieces and serve.