Cut the banana peppers into pieces and roast them with the bird's eye chilies and shallots until cooked.

Boil the fermented fish sauce until it boils, then add the mackerel to cook. Alternatively, you can fry or grill the mackerel, whichever is more convenient for you.

Pound the roasted chilies and shallots until coarsely mashed, then add the mackerel meat and pound together.

Serve with assorted peppers and side vegetables as desired.