Next, roast the shallots, garlic, and chilies in a pan until they are slightly charred. Be careful not to use too high heat to avoid burning. You can add a little oil or skip it. Once roasted, set them aside in a bowl.

Now, let's make the spicy mackerel dip. Pound the garlic, chilies, and shallots until fine, then add the mackerel meat. Once everything is well combined, add a little clean water, about 1 ladle (some people prefer it dry, but I like it with a bit of water). Warm water makes the mackerel fluffier than using regular water. After that, season to taste with lime juice, salt, seasoning powder, chili powder, and a pinch of sugar. Some people add fish sauce, but I prefer using salt instead. And it's done!