Main ingredients fish minced paste (Hong Kong uses Mud Carp), Radish (pick ones that are heavy and looks fresh) and spring onions

Add 1 tsp light soya sauce, 1/2 of white pepper, 1/4 tsp salt, 1tsp of sesame oil, 1/3 tsp of sugar. Mix well as will stick everywhere thats why when bought they wrap with plastic sheets

Before cooking pat small amount of corn starch on both sides

Place fish cake in a High medium heat pan with oil.

Pan fried for 2 mins (do not flip until its golden brown)

Flip to the other side and use the spatula and press down to make it flat (2 mins)

Switch to Medium heat turn the fish cake again for another 2 mins until cook. To check if cook poke with spatula, can feel this solid bounce then its cooked. If still not cook through flip it every 1 min to avoid burning it.

Set it aside and cool down. You can have it like this with sweet soya sauce and spring onion on top if lazy 😁

Peel off the radish skin

Cut into finger size

Usually uses this brand of stock/powder. if use powder mix 1 tsp to a bowl of warm luke water.

High heat place 2 tsp of oil in pan. When pan is hot add in radish and stir for 1 min. Change to high-med heat add in 1/2 bowl of chicken stock and let it simmer. Multi tasking cut up the fish cake and chop up spring onions.

Check on the radish from time to time. When water dries up add 1/4 of chicken stock again, when dry add the last 1/4 stir until dry. Taste test - little salty but not bland, add small amount of hot water if still hard. Repeat procedure if needed (i prefer soft but some prefers a little solid so up to u)

Add in fish cake and a spoon of oyster sauce. Stir for 1 min and taste. If bland add little more oyster sauce.

Add spring onions stir 30 secs. Done! This also taste very good even its leftovers just reheat in microwave with little hot water. Enjoy!