1. Wash the eggplant and cut into strips about one inch long
2. Put the eggplant on the plate, place it on the steaming compartment, cover the pot, boil on high heat and turn to low heat. After steaming for 15-20 minutes, turn off the heat
3. Thaw fish fillets, wash, and cut into small cubes
4. Pour water into the pot and boil, add the diced fish and remove it after cooking
5. Mix the diced fish and eggplant
6. Mix salt, chicken essence, pepper, minced ginger garlic, vinegar, light soy sauce, oyster sauce, and sesame oil into a flavored sauce
7. Pour the sauce on the plate, sprinkle a little red pepper, minced hot pepper, and cooked white sesame on the surface for garnish.
