Ingredients;
Tilapia fish (filleted) 450g
Season with fish sauce 1 tsp
Salt ¼ tsp
Pinch of pepper
Ginger strips 10 g

Dried cuttlefish 15g
Dried shrimp 15g
Ginger 20g - cut into strips
Chicken broth 1500ml (Optional : water)
Jasmine rice - 300gm
Cabbage (Wong Bok) - 5 slices cut into strips 
Fish sauce 1 tsp
White pepper ¹/2 tsp
Cooking oil 2 tbsp
Spring onions (Garnish)

Methods,
1. Soak both dried cuttlefish & shrimp in a hot bowl of water seperately for 10 min.Set aside the soaked water. Cut cuttlefish into smaller pieces & finely chop the shrimp.
2. Deep fried cuttlefish in oil until crispy, ground it into powder. 
3. Slice ginger into thin slice
4. Prepare fish into smaller pieces, season with fish sauce, pepper, salt and some ginger.
5. Heat up pot with cooking oil, place chopped dried shrimps, cuttlefish powder and ginger strips until fragrant.
6. Pour in soaked shrimp, cuttle fish water, & chicken broth.
7. Place rice into the pot, let it cook for 15 min in a medium low heat.
8. When it brings to boil, place fish on top of the rice.
8. Slice cabbage into strips, add into the cabbage, let it simmer for another 5 min.
9. Season with 1 tsp of fish sauce and pepper
10. Garnish with chopped spring onions when ready to serve.