Asa (Fish) Tibs

🧂 Ingredients

• 600g Firm white fish fillets (such as tilapia, cod, or snapper)
• 1 teaspoon Salt
• 2 medium Yellow onion
• 2 medium Ripe tomatoes
• 2 Jalapeño peppers
• 1 tablespoon Berbere spice blend(This is a key Ethiopian spice blend. Available at specialty stores or online. Adjust amount to your spice preference.)
• 4 tablespoons Neutral cooking oil (such as vegetable or canola)

👨‍🍳 Instructions

1. 1

   Prepare the fish: Pat the fish chunks dry with paper towels. Season generously with salt. Set aside.

   ⏱️ 5 minutes
2. 2

   Prepare the vegetables: Thinly slice the onions, dice the tomatoes, and thinly slice the jalapeño peppers (removing seeds and membranes will reduce heat).

   ⏱️ 10 minutes
3. 3

   Sear the fish: Heat 2 tablespoons of the oil in a large skillet or pan over medium-high heat until shimmering. Carefully add the fish chunks in a single layer, ensuring not to overcrowd the pan (work in batches if necessary). Sear for 2-3 minutes per side, until golden brown and just cooked through. The fish should flake easily. Remove the fish from the pan and set aside on a plate.

   ⏱️ 5 minutes
4. 4

   Sauté the aromatics: Add the remaining 2 tablespoons of oil to the same skillet over medium heat. Add the sliced onions and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the berbere spice blend and cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the spices.

   ⏱️ 7 minutes
5. 5

   Add vegetables: Stir in the diced tomatoes and sliced jalapeños. Cook for another 3-5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices, creating a light sauce.

   ⏱️ 5 minutes
6. 6

   Combine and serve: Gently return the seared fish chunks to the skillet. Toss carefully to coat the fish with the vegetable and berbere mixture. Cook for an additional 1-2 minutes, just to heat the fish through. Serve immediately, traditionally with injera.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Use a firm white fish that holds its shape when cooked, such as tilapia, cod, snapper, or even firm tofu for a vegetarian option.
• ✓Do not overcook the fish; it should be flaky and moist. Searing it separately and adding it back at the end helps prevent it from breaking apart.
• ✓Berbere is a complex spice blend; taste and adjust the amount to suit your heat preference. If you can't find it, a mix of paprika, cayenne, ginger, garlic powder, and cumin can be a substitute, though the flavor will differ.
• ✓For a fasting-friendly version (common during Ethiopian Orthodox fasting periods), omit the fish and use firm tofu or extra vegetables like bell peppers and zucchini.

🔄 Variations

• Increase the berbere for a spicier, more intense flavor.
• Add a squeeze of fresh lemon juice or a splash of tamarind paste at the end for brightness.
• Incorporate other vegetables like bell peppers, zucchini, or spinach.
• Garnish with fresh cilantro or parsley before serving.

🥗 Nutrition

Per serving