I have seen this described as Myanmar's national dish, which they apparently mostly eat for breakfast (we ate it for dinner ). It is described as their version of pho or laksa.

I adapted my simplified low carb version from the already simplified version at this site. If you want a more authentic version, using shrimp paste (which I didn't have) and banana tree stalk (which I didn't want to have ) it will be a simple matter if goggling "Mohinga".

Note I don't give precise amounts of all ingredients, because I tend to just use "a bit of this and a bit of that" for this kind of cooking. But you can simply check with the recipe at the link if you prefer precise ingredients.

Serves 2

oil
half chopped onion
2 cloves garlic, crushed
small piece lemon grass, crushed*
1 red chilli, sliced
chilli powder
turmeric powder
chicken or fish stock - about 2 cups (or use water)
2 pieces fish
sliced, steamed or microwaved cabbage, or preferred veg, to replace noodles

For garnish:
2 hardboiled eggs
sliced spring onions

*I didn't have any lemon grass, so slipped into Thailand and used lime juice instead.

Heat oil and cook onion, chilli, lemon grass (if using) and garlic. Add other spices and cook until fragrant. Add the stock, lime juice (if using), fish stock and fish. Simmer for about 10 minutes or until fish is cooked through.
Served over cabbage, garnished with sliced HB eggs and spring onions.