Clean the fish but do not remove the scales, as the scales become delicious when braised. Marinate the fish with 2 tablespoons fish sauce, 1 tablespoon hoisin sauce (the kind used for pho), 1 tablespoon sugar, and the shallots and garlic. Mix well and let the fish absorb the flavors for about 30 minutes. Lightly fry both sides of the fish so the scales turn golden.

Once both sides are golden, add all the marinade to the pot, pour in 2 cups boiling water (about 480 ml), and add a few whole chili peppers. To make the fish tender and cook faster, use a pressure cooker and cook for about 30 minutes. Turn off the heat and let the pressure release naturally before opening the lid.