Aeriose

Servings: 6-8(depending on how many steaks per person. Recipe contains 10 steaks)

Preparation time: 10 minutes

Cooking time: 30-45 minutes

Ingredients

• Garlic: 5 cloves, more or less depending on preference. Whole or minced. I like it minced. Can be substituted with 2 tsps of garlic powder
• Ginger: 2-inch piece minced, sliced, grated or match sticks depending on preference. I like it grated.
• White onion: 1 small-medium in size. Can be substituted with scallions or any other kind of onions. Can also be substituted with 1-2 tsp of onion powder
• Green onions: 3-5 stems. Cut in 2 inches in length or as preference
• Cooking oil: 2 tbsp
• Bay leaves: 3-5 leaves
• Coriander seeds: (optional) 1-2 tsp
• Szechuan peppers:(optional for numbing spice) 1/2 tsp or as preferred
• Ground pepper: To garnish over the top
• Dried chili pepper: (optional) 1-3 pieces
• Tofu: (optional)
• Sugar sticks: half a stick
• Water: 1 cup. Can be substituted with coconut water
• Fish sauce: 1.5 tbsp
• ABC sauce: 1 tbsp
• Dark soy sauce: 1 tsp
• Salt: I use Kosher, 1 tsp
• Basa fish: 1kg of steaks. These have more flavor. Can use fillet too but the texture will be different. I find it mushier in fillet form

Preparing the ingredients

1. Soak the catfish in a large basin of water and salt to cleanse the fish. This can be cooked from the raw, thawed or frozen condition. If frozen, it will take slightly longer to cook but not much longer.
2. Depending on the form of the ingredients, prepare garlic, ginger, and onions and oil. Add bay leaves, coriander seeds, Szechuan peppers, chili pepper (if you use any of these optional ingredients) into a large clay pot (can be added later too). If you don’t have one, a normal pot will do. Cook under medium-high until fragrant. Don’t burn the garlic or you’ll have a bitter/burnt aftertaste
3. Place the fish into the pot and add fish sauce, ABC sauce, soy sauce, salt, sugar, tofu, and water/coconut water. Cook under medium-high until it comes to a boil and cook under medium heat until fish is cooked if you’re in a rush, or simmer if you have more time. Simmering will allow the flavor to get absorbed into the fish. The longer you simmer, the more flavorful. Remember to flip the steaks and rotate them around to cook evenly.

Plating

1. Usually, this is eaten with fresh white rice and some vegetables on the side. You can serve directly from the pot on a table or plate per serving depending on your preferred style