Dissolve the pepper, salt, and MSG in 1/2 a large dipping bowl of water (about 1/3 cup or 80 ml).

Mix the fish paste with the ground pork, chopped white scallion stems, and fried shallots. Add half of the prepared seasoned water and mix well.

Use a spoon to vigorously stir and pound the mixture until the fish and pork become sticky and smooth. Gradually add the vegetable oil while mixing until the mixture is glossy. Cover with plastic wrap and refrigerate.

When ready to cook: Heat a pot with a little vegetable oil. Add some chopped scallion stems and sauté until fragrant. Add tomatoes cut into wedges and stir-fry until the tomatoes are soft and turn a shiny red. Pour in a bowl of water, bring to a boil, then season with MSG and salt. Shape the fish mixture into balls and drop them into the boiling sauce. When the fish cakes float to the surface, add chopped scallions and cilantro. Add sliced chili if desired. Serve hot with fresh herbs, rice, or rice noodles!