Scrape the scales off the catfish, clean with salt, and cut into pieces or rounds as you prefer. Marinate the fish with 3 tablespoons fish sauce, 1/2 teaspoon MSG (optional), black pepper, minced shallots and garlic, and the white parts of green onions (save some for later) for about 30 minutes.

Add a little oil and 2 tablespoons golden sugar to a pot over low heat. When the sugar turns a caramel color, add the remaining shallots and garlic, then add the marinated fish. Add whole or sliced chili peppers as you like. When the fish starts to simmer, gently flip the pieces. Add enough water to just cover the fish. Simmer on low heat. Adjust the seasoning to taste, and occasionally turn the fish so all pieces absorb the sauce. Cook until the sauce thickens and reduces. Add a little black pepper and green onions, then turn off the heat.

Serve hot with steamed rice. For extra flavor, try it with shredded sour green mango dipped in the braising sauce. Delicious!