While Ethiopian cuisine typically leans towards meat-centric dishes, Asa Tibs provides a convenient alternative with its fish-based approach. Particularly favored during Lent, this dish is a delightful choice for pescatarians or those seeking lighter and healthier meal options.
Ingredients Required to Make Asa Tibs
- 2 pounds white fish (cod, bass, or snapper)
- 1 tablespoon berbere spice
- 5 tablespoons vegetable oil (or olive oil)
- Salt and pepper, to taste
- 1 medium yellow (or red) onion, thinly sliced
- 4 cloves garlic, diced
- 1 teaspoon grated ginger
- 3 jalapeños, deseeded and diced
- 1 lime, cut into wedges
How to Make Asa Tibs (Step-by-Step Tutorial)
- Chop the white fish into 1-inch cubes and place them in a container. Season the fish with berbere spice, ensuring all pieces are well-coated. Allow the fish to marinate in the refrigerator for a minimum of 15 minutes, or up to 1 hour for optimal flavor.
- In a medium skillet, warm 5 tablespoons of vegetable oil over high heat. Once the oil is hot, carefully add the marinated fish cubes to the pan.
- Fry the fish on both sides until they are crispy and golden brown, approximately 5–6 minutes per side. Remove the fish from the heat and set it aside on paper towels to absorb any excess oil. Season the fish with salt and pepper to taste.
- Reduce the oil in the pan to 2–3 tablespoons. Turn down the heat to medium and add the thinly sliced onions, diced garlic, and grated ginger to the pan. Cook, stirring constantly, until the onions become translucent and start to brown, which should take about 5 minutes.
- Add the diced jalapeños to the pan and continue to stir for an additional 4 minutes, just until the jalapeños are softened.
- Return the fried fish to the pan, squeeze one of the lime wedges over the top, and stir to combine. Sauté for an additional 1 minute to allow the flavors to meld.
- Remove the pan from the heat and serve the spicy berbere fish stir-fry hot. Accompany it with the remaining lime wedges and your choice of side, such as injera, rice, or whole grain bread.
Equipment Recommendations to Make Asa Tibs
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Asa Tibs Recipe
Asa Tibs (Ethiopian Stir-Fried Fish) Recipe
While Ethiopian cuisine typically leans towards meat-centric dishes, Asa Tibs provides a convenient alternative with its fish-based approach. Particularly favored during Lent, this dish is a delightful choice for pescatarians or those seeking lighter and healthier meal options.
5
servingsKeep the screen of your device on
Ingredients
2 pounds white fish (cod, bass, or snapper)
1 tablespoon berbere spice
5 tablespoons vegetable oil (or olive oil)
Salt and pepper, to taste
1 medium yellow (or red) onion, thinly sliced
4 cloves garlic, diced
1 teaspoon grated ginger
3 jalapeños, deseeded and diced
1 lime, cut into wedges
Directions
- Chop the white fish into 1-inch cubes and place them in a container. Season the fish with berbere spice, ensuring all pieces are well-coated. Allow the fish to marinate in the refrigerator for a minimum of 15 minutes, or up to 1 hour for optimal flavor.
- In a medium skillet, warm 5 tablespoons of vegetable oil over high heat. Once the oil is hot, carefully add the marinated fish cubes to the pan.
- Fry the fish on both sides until they are crispy and golden brown, approximately 5–6 minutes per side. Remove the fish from the heat and set it aside on paper towels to absorb any excess oil. Season the fish with salt and pepper to taste.
- Reduce the oil in the pan to 2–3 tablespoons. Turn down the heat to medium and add the thinly sliced onions, diced garlic, and grated ginger to the pan. Cook, stirring constantly, until the onions become translucent and start to brown, which should take about 5 minutes.
- Add the diced jalapeños to the pan and continue to stir for an additional 4 minutes, just until the jalapeños are softened.
- Return the fried fish to the pan, squeeze one of the lime wedges over the top, and stir to combine. Sauté for an additional 1 minute to allow the flavors to meld.
- Remove the pan from the heat and serve the spicy berbere fish stir-fry hot. Accompany it with the remaining lime wedges and your choice of side, such as injera, rice, or whole grain bread.
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