Wash fresh catfish thoroughly with hot water and a little salt to remove sliminess, then rinse well.

In a pot, combine 4 1/8 cups water, 1 tbsp grated ginger, 3 minced garlic cloves, 1 chopped medium onion, 3 tbsp Gino red pepper, 1 tbsp pepper soup spice mix, 2 Gino max beef flavor seasoning cubes, and 1 tsp salt.

Bring to a boil. Gently lower the catfish chunks into the boiling broth. Cover and simmer for 20 minutes without stirring too much so the fish doesn't break apart.

Add the 2 tbsp utazi and chopped scent leaves in the last 2 minutes of cooking, then taste and adjust salt as needed.