Ethiopian
Asa Wat
Asa wat is an Ethiopian fish stew with a deep berbere sauce, slow-cooked onions, niter kibbeh, garlic, and ginger. The fish is added near the end so it stays tender while absorbing the warm, brick-red sauce.
Watch it madeMunchies · 10:31
Ingredients
- Firm white fish fillets, such as tilapia, cod, or Nile perch, cut into large pieces350g
- Lemon juice1 tbsp
- Fine salt3/4 tsp, divided
- Red onions, very finely chopped2 medium
- Niter kibbeh3 tbsp
- Berbere spice blend2 tbsp
- Garlic, minced3 cloves
- Fresh ginger, minced1 tbsp
- Tomato paste1 tbsp
- Water1 cup, plus more as needed
- Korarima or ground cardamom1/4 tsp
- Mekelesha spice blend1/2 tsp
- Fresh green chile, slit lengthwise1
- Injera, for serving2 pieces
Method
- Rub the fish pieces with the lemon juice and 1/4 teaspoon salt, then set them aside while you prepare the sauce.
- Place the finely chopped onions in a heavy pot over medium heat with no oil and cook, stirring often, until their moisture evaporates and they turn soft and lightly golden, about 15 minutes.
- Add the niter kibbeh and cook the onions for 5 minutes, stirring until glossy and fragrant.
- Stir in the berbere and cook gently for 2 minutes, adding a splash of water if it begins to scorch.
- Add the garlic, ginger, and tomato paste, then cook for 3 minutes until the paste darkens and the aromatics soften.
- Pour in 1 cup water, add the remaining 1/2 teaspoon salt and the korarima, then simmer uncovered for 15 minutes until the sauce thickens and the oil begins to rise to the surface.
- Taste the sauce and adjust the salt, adding a little more water if it is too thick to coat the fish.
- Nestle the fish pieces into the sauce in a single layer, spoon some sauce over the top, and add the slit green chile.
- Cover and simmer gently for 8 to 10 minutes, turning the fish once if needed, until it is just cooked through and flakes easily.
- Sprinkle in the mekelesha, rest the stew off the heat for 5 minutes, and serve warm with injera.
Common questions
Can I substitute the niter kibbeh or berbere if I can’t find them?
Yes. Use ghee or unsalted butter for niter kibbeh, adding a pinch of turmeric and cumin if you like. For berbere, mix paprika, cayenne, garlic powder, ginger, and a little allspice or fenugreek if available.
How long should the fish marinate in lemon and salt?
Just 10 to 15 minutes is enough. The lemon lightly seasons and firms the fish without curing it. Don’t leave it much longer, or the acid can start making the fish grainy or mushy.
What are the most common mistakes when cooking Asa Wat?
The biggest mistakes are burning the onions or berbere, overcooking the fish, and adding too much water. Keep the sauce at a gentle simmer, stir often, and nestle the fish in only near the end so it stays intact.
How should I store leftovers, and how long do they keep?
Cool the stew quickly, then refrigerate in a covered container for up to 2 days. Reheat gently over low heat so the fish doesn’t break apart. Freezing is not ideal because the fish texture can become dry and mealy.
What’s the best way to serve Asa Wat with injera?
Serve it hot over injera, spooning plenty of sauce onto the bread so it soaks in. Add the fish pieces on top and include the green chile on the side. A simple salad or extra injera works well alongside.