Clean the fish and cut it open. Let it stand for a few minutes and drain well. Sprinkle fish with 1 tbsp salt.
In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside. In the same skillet, sauté the garlic until light brown, then sauté onion. Add salt and white pepper, stir in ginger, scallions, carrot and egg plant.
Add soy sauce, vinegar, water and sugar, salt and pepper to taste. When the mixture boils, add the fish. Cover the skillet and simmer for 5 minutes.