Prepare the ingredients: slice fish cakes into strips, cut potatoes into half-moon shapes, slice green onion and chili pepper diagonally, and thinly slice onion.

Heat 1 tbsp vegetable oil in a pan and sauté 1 tbsp minced garlic.

Add fish cakes and potatoes to the pan, then pour in 1/3 cup water.

Simmer until the potatoes are partially cooked, stirring occasionally.

Add 3.5 tbsp soy sauce, 1.5 tbsp chili powder, and 1 tbsp sugar. Stir well to coat the ingredients evenly.

Once the potatoes are fully cooked, add sliced onion, green onion, and chili pepper. Stir-fry together.