Add palm sugar to a clay pot.

Melt the sugar over medium heat until it turns a deep amber color.

Be careful not to burn the sugar.

Finely chop the shallots.

Cut the mackerel into pieces.

Add the mackerel to the pot with the caramelized sugar. Season with salt, MSG, chicken bouillon powder, black pepper, and fish sauce. Add the chopped shallots and a little cooking oil. Marinate for about 15–20 minutes to let the flavors absorb.

Place the pot on the stove over high heat and bring to a boil. Add chili powder and fresh chili peppers to reduce the fishy smell and enhance the flavor.

Once the fish is cooked, reduce the heat to low and simmer for about 15–20 minutes so the fish absorbs the sauce. During this time, use a spoon to gently ladle the sauce over the fish. Do not stir or flip the fish to prevent it from breaking apart.

When the sauce thickens, turn off the heat.