1/2 a medium china cabbage - cut into large pieces
1 tbsp anchovies
1 1/2 litre water
1/2 tbsp salt or to taste
Heat a non stick wok and saute anchovies without oil till dry.
Add in 1 tbsp oil and saute anchovies with the oil till brownish colour and aromatic.
Add in water and let it boil.
Once the water starts boiling, add in cabbage.
Cover wok and let it simmer for 5 minutes.
By then, the cabbage has already turned soft.
Add in fishballs and salt and let it cook till fishballs floats on top.
Dish up and serve.