NOTE: Many Asian supermarket will clean the skin and slit the belly for you. If not, you must scrub the skin with an aluminum sponge until it’s white and slit the belly from the tail to the head. Also, ensure that the fish is dry.
1. Place the catfish in a container. Rub the skin with 1/2 tsp of salt and pepper.
2. Turn the fish over. Use paper towel to pad dry the inside and rub the inside with 1/2 tsp of salt and pepper.
3. Turn the fish over again. Use paper towel to rub the back and side to ensure it’s dry.
4. Preheat oven to 450 F (232 C) degree.
5. In a small bowl, add the green onions and 1 1/2 tbsp (22 ml) shallots oil. Microwave for 30 seconds and set aside.
6. In a pan, add the peanuts and 1 1/2 tbsp of salt and roast until slightly golden brown. Once cooled, remove the skins.