Slit the pomfret and remove the central bone. Make gashes on either side. Sprinkle salt and cornflour on the outside and inside of the fish.
Heat sufficient oil in a deep pan. Put spring onion greens in a strainer and flash fry in the hot oil. Drain and set aside.
Heat two tablespoons of oil in another pan, add spring onions, garlic and red chilli paste and mix. Sauté for a minute and add two cups of water. Mix and cook. Deep fry the pomfret till lightly golden all over.
Place most of the spring onion greens on a dish.
Drain the fish and place over them. Mix a tablespoon of cornflour in quarter cup of water. Add salt and sugar to the sauce and mix. Add the cornflour and mix and cook till the sauce thickens. Add vinegar and mix. Pour the sauce over the fish.
Sprinkle the remaining spring onion greens and serve hot.