Asa Tibs (Ethiopian Sautéed Fish)

🧂 Ingredients

• 600 g Firm white fish fillets(Such as tilapia, cod, or snapper. Cut into bite-sized pieces (about 1.5-inch cubes).)
• 2 medium Yellow onions(Finely chopped.)
• 2 medium Tomatoes(Diced. Roma tomatoes work well.)
• 2 tbsp Berbere spice blend(Adjust to your spice preference. This is a key Ethiopian spice mix.)
• 3 tbsp Niter kibbeh(Ethiopian spiced clarified butter. If unavailable, use regular unsalted butter or a neutral oil like vegetable or canola oil.)
• 3 cloves Garlic(Minced. Optional, but recommended for added flavor.)
• to taste Salt
• 2 tbsp Fresh cilantro or parsley(Chopped, for garnish (optional).)

👨‍🍳 Instructions

1. 1

   Prepare the fish: Ensure your fish fillets are cut into uniform, bite-sized pieces, approximately 1.5 inches. Pat them dry with paper towels to help them sear better.

   ⏱️ 5 minutes
2. 2

   Sauté the aromatics: Heat the niter kibbeh (or butter/oil) in a large skillet or pan over medium-high heat (around 190°C / 375°F). Once shimmering, add the finely chopped onions. Sauté, stirring occasionally, until they become translucent and softened, about 5-7 minutes. If using garlic, add it during the last minute of sautéing the onions, until fragrant.

   ⏱️ 8 minutes
3. 3

   Add the spices and tomatoes: Stir in the berbere spice blend and cook for about 1 minute, stirring constantly, until fragrant. This blooming of the spices enhances their flavor. Then, add the diced tomatoes and cook for another 2-3 minutes, allowing them to soften slightly and release their juices.

   ⏱️ 5 minutes
4. 4

   Cook the fish: Gently add the prepared fish pieces to the skillet. Stir carefully to coat the fish with the onion-tomato-berbere mixture. Cook for about 5-8 minutes, turning the fish pieces gently halfway through, until the fish is opaque and cooked through. Be careful not to overcook, as fish can become dry quickly.

   ⏱️ 8 minutes
5. 5

   Season and serve: Taste and season with salt as needed. The berbere can be salty, so adjust accordingly. Serve the Asa Tibs immediately, garnished with fresh cilantro or parsley if desired. It's traditionally served with injera (Ethiopian sourdough flatbread).

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For best results, use firm white fish that holds its shape during sautéing.
• ✓Don't overcrowd the pan; cook in batches if necessary to ensure proper searing and cooking of the fish.
• ✓The key to Asa Tibs is the quick sauté; avoid overcooking the fish to maintain its tenderness.
• ✓Ensure your pan is hot before adding ingredients for a good sear.
• ✓Niter kibbeh adds a distinct, rich flavor. If substituting, consider adding a pinch of cardamom or fenugreek to regular butter for a similar aromatic profile.

🔄 Variations

• For a spicier dish, increase the amount of berbere or add a pinch of chili flakes.
• Some recipes use whole small fish or fish steaks instead of fillets.
• Add a splash of water or vegetable broth if the mixture becomes too dry during cooking.
• Incorporate other vegetables like bell peppers or spinach.

🥗 Nutrition

Per serving