Gut and scale the fish, cutting off the fins.

Cut several slashes in each side. Rub inside and out with salt and then corn starch.

Fry in 1/2 inch of oil.

(the fish just in the oil, upside not yet cooked)

Fry on low heat 7-10 minutes on each side.

(the fish after 2 flips)

Turn heat up to medium and fry 2-3 more minutes on each side.

Remove the fish from the pan and add:

1/2 sliced onion
2 slices bacon
2 T shredded ginger

Fry 3 minutes and then add:

2 T soy sauce
2 T rice wine
1 T sugar

Pour sauce over fish. Serve with rice and vegetables (here rice pilaf and broccoli with mayonnaise).