Clean the catfish and cut it into thick slices. I recommend using the midsection of the fish for the best flavor.

Pat the fish dry after cleaning. Mince the garlic and shallots, and cut some of the white parts of the green onions, setting a little aside to add at the end.

Marinate the fish with a little chicken bouillon powder, MSG, sugar, chili powder, and minced garlic for about 30 minutes to 1 hour.

Heat a small clay pot or skillet with a little cooking oil. When the oil is hot, add 1 tablespoon of sugar to make a caramel sauce. Once the sugar and oil turn a light brown, add the minced garlic, shallots, and white parts of the green onions and sauté until fragrant.

Add the marinated fish to the skillet and sear until the fish firms up (the hot oil and caramelized sugar will help remove any fishy smell). Once the fish is firm, add about 1 1/2 cups (about 350 ml) of water and bring to a boil over high heat. When the sauce boils, reduce to low heat and add a little fish sauce, chicken bouillon powder, sugar, and 2 whole red chili peppers. Simmer gently. Avoid flipping the fish too much to keep it from falling apart.

When the sauce has reduced by half, turn off the heat and let the fish rest for 30 minutes to absorb the flavors. After 30 minutes, continue simmering until the sauce thickens and turns a rich color. Add the remaining green onion whites, some chopped green onions, and black pepper to finish.