Rinse fish fillets and pat them dry.

In a glass baking dish, combine chopped green onions, minced ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce.

Add the fish to the marinade and turn to coat evenly.

Let the fish marinate at room temperature for 1 hour.

In a small saucepan, combine the remaining soy sauce, sugar, sesame oil, rice wine, and dark soy sauce, along with the star anise.

Bring the mixture to a boil, stirring until the sugar dissolves.

Reduce the heat to medium and simmer until the sauce thickens slightly and reduces to about 1/3 cup, approximately 4 minutes.

Remove the star anise from the sauce and let it cool.

Remove the fish from the marinade and place it on paper towels to drain.

Reserve the marinade.

Pat the fish dry.

Heat a wok over high heat until a drop of water evaporates immediately.

Add the remaining tablespoon of oil to the wok.

Add the fish pieces to the wok, spreading them evenly.

Cover the wok and cook for 30 seconds.

Uncover the wok and loosen the fish pieces with a metal spatula.

Reduce the heat to medium and cook for 1 minute.

Turn the fish pieces over and cook for another minute.

Add the remaining rice wine and the reserved marinade from the fish to the wok.

Cover the wok and cook for 1 minute.

Remove the wok from the heat and let the fish stand covered until it is just opaque in the center, about 1 minute.

Transfer the fish and sauce from the wok to a plate using a metal spatula.

Drizzle with some of the star anise sauce.

Refrigerate the fish until cold.

Before serving, spoon additional star anise sauce over the fish.

Sprinkle with chopped green onions.

Serve the fish cold or at room temperature.