In a medium nonstick skillet over medium-high heat, heat
1 tablespoon of the oil, 1 turn of the pan. Score the skin side of the
fish with a few crosshatch marks to keep it from curling. Season the
fish with salt, pepper and the five-spice powder. Put the fish in the
skillet, skin side down, and cook, turning once, until it’s no longer
raw in its thickest part, about 4 minutes on each side.
In a large nonstick skillet over medium-high heat, heat the remaining 3 tablespoons of oil, 3 turns of the pan. When the oil ripples, add the ginger, garlic and cabbage. Wilt and sear the
cabbage for 3 to 4 minutes, then add the scallions and cook for
another minute. Add the soy sauce, vinegar and honey. Toss the
cabbage to coat evenly with the sauce and season to taste with salt
and pepper.
Pile the ginger-scallion cabbage on dinner plates and top with the red snapper.