Clean the ong can fish thoroughly and pat dry.

Add oil to the cold pan and spread evenly. Turn the heat to medium (about 5 out of 9) and heat for 2-3 minutes until the oil is hot and bubbles form around a wooden chopstick. Add the shallot and garlic and sauté until lightly golden. Add 1 teaspoon sugar and let it melt.

Add the fish, braising sauce, chili peppers, and green peppercorns. Bring to a boil, then reduce to a low simmer and cook for 20 minutes. Turn off the heat and let rest for 30 minutes, then turn the heat back on and simmer for another 20 minutes. Flip the fish halfway through. The fish will absorb the flavors and have tender, white meat that's perfect with rice.