– 1 can of Roza canned fish
– 150 grams of unsoaked glass noodles
– 3/4 cup of drinking water
– 1 tablespoon of vegetable oil
– 1⁄2 teaspoon of black pepper
– 4 coriander roots
– 8 cloves of Thai garlic
– 3 tablespoons of oyster sauce
– 7 slices of old ginger
– 1 tablespoon of seasoning sauce
– 1 tablespoon of 40% less sodium soy sauce
– 2 teaspoons of sugar
– 1⁄2 tablespoon of Chinese liquor
– 1 teaspoon of sweet soy sauce
– 1 teaspoon of sesame oil
– 3 spring onions (cut into pieces)
– Coriander leaves for sprinkling

Pounded coriander roots, garlics, black peppers, and ginger to make a nice smell and then stir-fry in a pot with good hot oil. When all the spices smell nice, add water. After that, add oyster sauce, seasoning sauce, soy sauce, sugar, Chinese liquor, sweet soy sauce, and sesame oil into the bowl, stir all ingredients together, and put all of them into a pot with water. Next, add glass noodles into the pot and cover it with the lid for a moment. Then open the lid, add only canned fish fillets, then stir well, as lightly as possible so as not to damage the fish fillets, and cover the pan until dry and cooked. Finally, turn off the pan and add spring onions and coriander for sprinkling.