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1
Combine the Shaoxing wine, soy sauce, and five spice in a bowl. Add the fish pieces and turn to coat. Leave to marinate for at least 30 minutes. The flesh should take on a noticeably darker, spiced fragrance before proceeding.
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2
Heat the oil in a wok or deep saucepan to 180 °C. Remove the fish from the marinade and pat each piece dry. Lower the pieces into the oil in batches and fry until the exterior is deep golden, firm to the touch, and the surface has set into a rigid crust — approximately 5–7 minutes per batch. Lift out and drain on a rack.
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3
This is where the dish lives or dies. Combine the dark soy sauce, crushed rock sugar, black vinegar, five spice, and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar has fully dissolved, then reduce briefly until the glaze thickens enough to coat a spoon in a thin, even film. Keep the glaze hot.
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4
Working piece by piece, immerse each fried fish section in the hot glaze for no more than 15–20 seconds — long enough for the lacquered coating to adhere — then transfer to a rack. The surface should appear dark, glossy, and taut, not pooled or wet.
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5
Set the glazed fish aside at room temperature. The coating should be tacky to the finger when first applied and dry to a firm, lacquered shell as it cools. If making ahead, cover loosely and rest overnight — the glaze will deepen and penetrate the flesh.
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6
Serve at room temperature on a cold dish platter. The coating must yield with slight resistance before giving way to tender flesh beneath — neither refrigerator-hard nor warm-soft.