2 pounds Pacific snapper or perch fillets
1 T. chopped fresh gingerroot
2/3 C. soy sauce
2 T. dry white wine
2 C. water
1/3 C. sugar
1 to 2 whole star anise

Rinse fish with cold water; pat dry with paper towels. Set aside. Using garlic press, press juice of ginger into soy sauce; pour into large skillet. Add remaining ingredients (except fish); bring to boil. Reduce heat and add fish. Cover and simmer for 10-15 minutes, or until fish flakes easily when tested with a fork. Remove fish to serving platter and keep warm. Over high heat, bring poaching liquid to boil. Continue cooking for 10-15 minutes, or until sauce thickens, stirring occasionally. Pour sauce over fish.