Scald, clean fish, remove plucks, head and fins, wash well and cut into chunks. Sprinkle with salt and let stay for 2-3 minutes, cover with starch then.
Fry the fish in vegetable oil heated over 390-430oF (20-220oC) until golden, place in a colander to drain.
Mix tomato sauce with sugar and 2 table spoons of water. Stir-fry garlic with 1 tablespoon of oil for several seconds. Add tomato sauce and bring to a boil. Put fried fish chunks in the sauce and warm up over about 1 minute. Top with greens while serving.
