4 small isaki fish (the closest European fish when it comes to taste and texture is sea bream)
Toasted white sesame seeds
2 small aubergines
6tbs top part of melted butter
15-20g shallots finely chopped
60g tomatoes finely chopped
2tsp mustard powder
Cut cleaned and filleted fish into 1½in pieces. Season and cover with sesame seeds.
Heat 1tbs melted butter in a frying pan. Fry the fish skin side up on a medium heat until it becomes golden brown.
Slice the aubergine into about 2cm-thick pieces. Heat 4tbs vegetable oil and 2tbs sesame oil and cook aubergine slowly on low heat.
Warm the sauce mixture over a low heat. Arrange the aubergines on the plate and place the fish on top.
Pour over the sauce and sprinkle with chopped chives. Serve.