First of all, choose the fish. I usually do not bother with this and take Pollock. If you can buy chilled - this is super, but if not, then take frozen. Defrosting, milling.
Cut into serving pieces, not very large, but not small. Sprinkle with corn starch, crumble, set aside.
Cut the ginger into slices, then into thin strips, cut the onion and set aside.
In a small bowl, mix all the ingredients for the sauce and stir, the sugar should dissolve.
Over medium heat, heat a wok or non-stick frying pan with oil, spread the ginger, fry until light brown, transfer to a plate and set aside.
In the same oil, spread the fish, fry until Golden brown on both sides, carefully turning it over with tongs, a spatula, and sticks. When the fish is covered with a beautiful tan, pour the sauce into the pan and wait for it to boil. After that, reduce the heat to a minimum and continue to cook until caramelized, turning back and forth...
When you are satisfied with the result, transfer the fish to a plate, sprinkle with fried ginger and green onions. At the beginning of the recipe, I indicated that this amount is calculated for two servings, as this fish is served on steamed rice. I'll be honest - it flies well without rice, but then it becomes one portion...
Fragrant, with a sweet ginger pepper. Bon appetit and enjoy!!!