• 150g EKA BIHUN TRADITIONAL, soaked to soften, drained
• 300g fish fillet, seasoned with salt and pepper
• 5 tbsp oil
• 2 tbsp chopped garlic
• 100g long cabbage, sliced
• 100g carrot, shredded

Seasoning sauce (mixed):
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• ½ tsp pepper
• ½ tsp sesame oil
• 200ml chicken stock

1. Heat up oil, pan-fry fish fillet till both sides are crispy and well cooked
2. Dish up fish fillet. Put in garlic and saute till fragrant
3. Add in EKA BIHUN TRADISIONAL and stir well
4. Pour in seasoning sauce slowly
5. Keep stirring till EKA BIHUN TRADISIONAL has absorbed the sauce and well cooked
6. Add in cabbage, carrot and stir well
7. Serve EKA BIHUN TRADISIONAL together with fried fish fillet

(2-3 hidangan)