Clean the catfish and make sure no slim is on the fish. Clean the fish with lemon and salt, and rinse with water.
Tip: add salt and pour warm water over the fish to stop the slim and hold the fish from falling apart.
Season with garlic, onion powders, seasoning powder/cube, salt.
Remove the seeds (if you wish) from the habanero/rodo, red bell pepper. Clean all the peppers including one onion and blend to a smooth paste, I didn’t add water when blending except for the water to rinse the blender cup. This step you can blend ginger with peppers or just add to the onion when sautéing.
In a big pot, over medium-high heat, add the oil. Slice the remaining onion.
When the oil is hot add the sliced onion and peeled ginger. I didn’t blend it with the pepper because I didn’t want the flavor to overpower the fish taste. Sauté for a few seconds until the onion is fragrant then remove the ginger
Add the blended the pepper, season with salt and seasoning powder/cube (don’t forget you’ve seasoned the fish before), cover to cook until the mixture is a little bit thickens and the oil floats.
Add the seasoned fish and gently shake to allow the fish covered with the pepper. You don’t want to break the fish so if you’re using a spoon be gentle.
Continue to cook until the fish is all cooked you will notice the fish texture changes depending on the size of the fish, the cooking time will vary. Check the seasoning and readjust accordingly.
Serve with your favorite dish and enjoy.