Prepare the catfish

• Rinse the catfish steaks well and drain in a bowl
• Season lightly with salt and set aside

Build the pepper soup base

• Sweat the onion, ginger and garlic in the oil in a stockpot
• Add the blended scotch bonnet, pepper soup spice, crayfish and seasoning cube
• Pour in water and bring to a boil

Cook the fish

• Slide the catfish steaks into the simmering broth
• Simmer gently without stirring so the fish stays whole
• Stir in the shredded scent leaf and adjust the salt

Cook the white rice

• Rinse the rice until the water runs clear
• Boil in salted water until tender and drain

Serve

• Spoon the pepper soup over the white rice
• Serve hot with extra broth on the side