Pour boiling water over the fish cake to remove excess oil.

Cut the fish cake into bite-sized pieces, slice the onion thickly, and chop the chilies.

Heat 4 tbsp of cooking oil in a pan and sauté the sliced onion until fragrant.

Add the fish cake, 4 tbsp soy sauce, and 4 tbsp corn syrup to the pan. Stir-fry to prevent sticking.

Add the chopped chilies and minced garlic, then stir-fry until the flavors are well combined.

Add 2 tbsp chili powder and 1 tbsp sesame oil. Stir-fry on low heat to finish.