Remove heads and cut each trout in half lengthwise. Sprinkle with salt; let stand 5 minutes. Combine vinegar, water, sugar, salt and ginger; bring to boil. Add pepper and green onions; return to boil. (If crisp vegetables are preferred, place vegetables in platter and pour hot vinegar over.) Pour mixture into platter or shallow baking dish. Dip trout in cornstarch; shake off excess. Fry quickly in hot oil; drain well. Place hot trout on vinegar-vegetable mixture; turn once. Serve hot or cold. Serves 2.