Ethiopian
Asa Tibs
Asa tibs is an Ethiopian fish sauté where crisp-edged pieces of fish are tossed with onions, chiles, berbere, and lemon. It is served hot with injera to scoop up the spicy, aromatic juices.
Ingredients
- Firm white fish fillets, such as tilapia or cod, cut into large bite-size pieces450g
- Lemon juice2 tbsp
- Fine salt1 tsp
- Berbere1 tbsp
- Mitmita1/4 tsp
- All-purpose flour or teff flour2 tbsp
- Neutral oil3 tbsp
- Niter kibbeh1 tbsp
- Red onion, thinly sliced1 medium
- Garlic, minced3 cloves
- Fresh green chiles, sliced lengthwise2
- Tomato, diced1 small
- Fresh rosemary sprig1
- Korerima, lightly crushed1/4 tsp
- Injera, for serving2 pieces
- Lemon wedges, for serving2
Method
- Pat the fish dry, then season it with the lemon juice, 1/2 teaspoon salt, 1 teaspoon berbere, and the mitmita; let it rest for 10 minutes.
- Lightly coat the fish pieces with the flour, shaking off any excess.
- Heat the neutral oil in a wide mitad-style skillet or heavy frying pan over medium-high heat.
- Fry the fish in a single layer until browned and just cooked through, about 2 minutes per side, then transfer it to a plate.
- Pour off excess oil, leaving about 1 tablespoon in the pan, then add the niter kibbeh.
- Add the sliced onion and cook, stirring often, until softened and beginning to brown at the edges, 5 to 6 minutes.
- Stir in the garlic, green chiles, rosemary, korerima, remaining berbere, and remaining salt; cook until fragrant, about 1 minute.
- Add the diced tomato and cook until it softens and the spice mixture looks glossy, 3 to 4 minutes.
- Return the fried fish to the pan and gently toss to coat it in the onion and spice mixture without breaking the pieces.
- Cook for 1 to 2 minutes more, then remove the rosemary sprig.
- Serve immediately on injera with lemon wedges on the side.
Common questions
Can I substitute another fish for tilapia or cod in Asa Tibs?
Yes. Any firm white fish that holds together when fried works well: haddock, halibut, pollock, or snapper. Avoid very delicate fish like sole, which can break apart in the pan. Cut pieces large enough to stay intact.
How long does Asa Tibs take from start to finish?
Plan on about 25 to 35 minutes total. The fish needs only 10 minutes to marinate, frying takes about 4 minutes per batch, and the onion-tomato spice base usually needs another 10 to 15 minutes.
What are the most common mistakes when cooking Asa Tibs?
Overcrowding the pan is the biggest one; it steams the fish instead of browning it. Also avoid overcooking the fish, underseasoning the sauce, or adding the fish too early before the onion mixture is cooked through.
How should I store leftovers, and can I reheat them?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat so the fish doesn’t dry out. Microwaving works, but use short bursts and stop as soon as warm.
What should I serve with Asa Tibs?
Serve it with injera if you have it, or with rice, flatbread, or roasted potatoes. A simple tomato salad, greens, or a cool cucumber side balances the heat. Spoon the onion-tomato sauce over everything.