What I do, is to fry the ikan billis in some oil, with a low flame. Keep stirring the ikan billis and watching it. You will notice that the ikan billis slowly takes on a darker colour and gets crisp the longer you fry. Remove it from the pot immediately when it reaches the stage of crispness that you want.
Onc the ikan billis is removed, fry up the rest of the ingredients. I use sliced onion, cut green chillies, cabbage, fried cubed potatoes, eggs, rice and salt. Then return the ikan billis to the pot, toss to combine and serve.
There will be some residual moisture from the cabbage and that will soften up the ikan billis a bit. Enjoy!