Stir-fry the garlic in a hot oiled pan under medium heat until it starts to brown.
Add in the fishcake and stir-fry quickly until slightly browned.
Add in the xiao bai cai, carrots and salt and stir-fry to combine. Add in water and cover the pan with a lid. Open the lid to stir-fry occasionally to prevent the vegetables for sticking to the pan. Stir-fry until the vegetables have softened.