Season the fish paste with a little seasoning powder, pepper, and 1 tablespoon chopped dill. Mix and knead well until the mixture is elastic, then shape into patties and pan-fry until golden. Cut into pieces. In a pot, sauté chopped scallions until fragrant, then add the fish cakes and tomatoes and stir-fry briefly. Add about 1 bowl (about 2 cups/480 ml) of water, cover, and simmer until the fish cakes are tender. Adjust seasoning to taste. After turning off the heat, add the remaining dill and a few slices of chili if you like it spicy.