Rinse the halibut fillet under cold water and gently pat it dry using paper towels. Cut the fish into sticks, aiming for pieces about 1/2 inch thick and 2 to 3 inches long.

In a small bowl, combine the salt, five-spice powder, and ground white pepper to create a fragrant dry rub. Coat the halibut sticks with this seasoning blend.

Sprinkle cornstarch over the seasoned halibut, gently tossing to create a light, even coating. Shake off any excess cornstarch.

Heat a nonstick frying pan over medium-high heat and add 2 tablespoons of vegetable oil. Place the halibut sticks in a single layer and fry for 4 to 5 minutes, turning once.

Use a slotted spatula to transfer the fish to a serving dish.

Return the frying pan to medium-high heat and add an additional tablespoon of oil. Add green onions, ginger slices, and fresh chile rings; sauté for about 30 seconds.

Reintroduce the fried halibut to the pan, tossing to coat the fish with the sautéed ingredients for another 30 seconds. Serve immediately.