Catfish Pepper Soup AKA Point and Kill

By Precious Kitchen · 60 min

Ingredients

Instructions

1. Clean the catfish steaks: rub them with a tablespoon of salt and lemon juice, scrub away slime with the lemon halves, then rinse three times in cool water and put in a large pot.
2. Blend the garlic, ginger, njangsa seeds, white pepper and about half a cup of water into a smooth paste and add it to the pot.
3. Blend the onions, peppers and tomatoes with some water into a coarse mixture and add it to the pot.
4. Add the salt, Maggi cubes, pepper soup spices, and rinse the blender with 4 to 6 cups of water and add that too. Add the whole aidan fruit.
5. Bring to a simmer over high heat, then reduce to medium-high and cook for about 15 to 20 minutes until the fish is done. Do not stir; gently shake the pot and spoon sauce over the fish.
6. Thinly slice the Thai basil leaves into the pot, taste and adjust seasoning, then serve hot with boiled yams, plantains, potatoes or rice.

Summarized from Precious Kitchen's video. Watch it for the details.

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