Cut the fish cakes into bite-sized pieces. Wash the tomato and dice it. Finely chop the shallot.

Heat a pan over medium heat. Add a little cooking oil and sauté the chopped shallot until fragrant.

Add the diced tomato and cook until soft, then add the fish cakes and stir-fry together.

Add a little water, cover, and cook until the fish cakes are done. Season to taste.

Serve in a bowl with rice and vegetables for a balanced meal for kids.