The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped.
The dried chilis are also broiled until they just begin to blacken. This is very critical — overdo it and the vapor given off is highly irritating to the nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors.)
Deep fry the fish until crispy, then tease off the flesh, discarding the bones. You need 2 pounds of shredded cooked fish.
Combine all the ingredients in a blender or food processor.
Can be kept in a well stoppered jar, or refrigerated.