Remove stems from shishito peppers, wash them thoroughly, and pat dry. Cut the fish cake into bite-sized pieces. If desired, blanch the fish cake briefly in hot water to remove excess oil.

In a pan or pot, add shishito peppers, soy sauce, minced garlic, honey, and water. Start cooking over high heat and prepare half a cup of water to add if needed.

Once the mixture starts boiling, stir occasionally to coat the peppers evenly with the seasoning and allow it to reduce.

When the sauce is almost reduced, lower the heat to medium-low and add the fish cake pieces.