Finely mince the shallots until you have about 1 tablespoon.

Place a pan on the stove.

Add 1 tablespoon of minced shallots, 4 red chili peppers sliced into 1/2-inch pieces, and 2 tablespoons of cooking oil to the pan. Sauté until fragrant.

After 30 seconds, add 1 cup (about 240 ml) of water along with the following: 1 tablespoon MSG, 1 tablespoon sugar, 1 tablespoon regular fish sauce, 2 tablespoons sweet fish sauce, 1/2 tablespoon salt, 1/2 tablespoon MSG, and 1/2 tablespoon black pepper. Stir well and bring to a simmer over medium heat.

Once the sauce is gently simmering, arrange the cleaned, drained fish slices in a separate pot (or you can add them directly to the simmering sauce in the pan).

After 10 seconds, gently turn the fish pieces once, then turn them again after another 10 seconds to help the fish absorb the sauce and prevent them from breaking apart.

Cover the pot if you want a thinner sauce, or leave it uncovered and simmer on low heat, watching carefully, if you prefer a thicker, more concentrated sauce.

Turn off the heat, transfer the fish to a plate, and enjoy.