With the motor of the food processor running, drop the shallots (or onion) into the funnel. The garlic follows, then the cilantro and, finally, the fish fillets. Process until you have a paste. You can also do this by hand using two cleavers. Just chop away until a paste is formed.
Transfer the fish mixture to a bowl. Add the rest of the ingredients. Mix well.
Take about two tablespoonfuls of the mixture. Flatten a bit. Place a bamboo skewer down the middle. Flatten and form the patty to about three inches long and a third of an inch thick. Repeat until all the fish mixture has been skewered.
Brush the grill with some vegetable oil. Grill the fish kebobs (I used a stovetop grill but live coals will make your kebobs taste and smell better) for about two minutes. The patty should be quite cooked and firm before the kebob is flipped. Otherwise, the patty will separate from the bamboo skewer. Wait until the edges of the patty turn white which is usually a sign that it is almost cooked. Flip over and grill for another minute.
Serve hot with peanut sauce.