Sun-dried fish is usually kept frozen. Thaw the fish, pat it dry, and make a few shallow cuts on both sides of the fish. Lightly crush the white parts of the green onions and rub them over the fish for extra aroma. Before frying, wipe off the green onions to prevent them from burning. Heat oil in a pan and fry the fish until both sides are golden brown.

Once the fish is golden, transfer it to a plate. In the same pan, add the crushed green onion whites and sauté until fragrant. Add 2 tablespoons of sweet and sour sauce, bring to a simmer, then return the fish to the pan. Flip the fish to coat both sides with the sauce.

Finally, add the green onion tops.