Cut the green onion into 3cm pieces.

Remove the scales, gills, and guts from the small horse mackerel.

Wash the fish in salted water and pat dry. Coat with potato starch.

Mix sugar, vinegar, soy sauce, water, and chili pepper to make the nanban sauce.

Place the fish in a pan, drizzle with salad oil, and cook covered on low heat for 5 minutes.

Flip the fish, add green onion, and cook covered for another 5 minutes.

Turn the fish and green onion, cook on medium-high heat for 3 minutes.