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EthiopianAuthentic Cuisine

Asa Tibs

Serves 4 to 6 Entree seafood, Fish

Asa Tibs

Asa Tibs comes from the everyday kitchens around Lake Tana and Bahir Dar, where its enticing aroma is a familiar call to gather at the table. This dish reflects the region's love for straightforward, hearty meals, often prepared with fresh catch from the nearby waters. It is a staple in homes, where family cooks keep the flavors bold and vibrant, embodying the spirit of shared meals.

The dish offers a vibrant interplay of tilapia and spices, where the warmth of niter kibbeh and berbere mingles with the freshness of ginger and green chilies. Each bite carries a hint of rosemary's aromatic presence, balancing the rich, buttery notes. As you savor it, let the soft injera absorb the flavors, enhancing every mouthful with its gentle tang.

Ingredients

  • 600 g (1 1/3 lb)tilapia fillets — cut into strips
  • 1red onion — cut into wedges
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 2green chilies — slit lengthwise
  • 2tomatoes — cut into wedges
  • 3 tbspniter kibbeh
  • 1 tbspberbere
  • 1 sprigfresh rosemary — optional
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Begin by cutting the 600 g (1 1/3 lb) tilapia fillets into bite-sized pieces, approximately 2-inch squares. Pat them dry with paper towels to ensure they sear properly. Heat a heavy skillet over medium-high heat until it is almost smoking, which will help achieve a good sear on the fish.
  2. Add 3 tablespoons of niter kibbeh to the hot skillet, allowing it to melt and slightly foam. Carefully place the tilapia pieces in the skillet in a single layer, ensuring they do not overlap. Sear the fish for about 2 minutes on each side until they develop a golden-brown crust. This will help keep the fish juicy inside.
  3. Remove the fish from the skillet and set aside. In the same skillet, add 1 red onion cut into wedges, 3 cloves of minced garlic, 1 tablespoon of grated fresh ginger, and 2 green chilies sliced lengthwise. Toss these ingredients in the remaining niter kibbeh, allowing them to char slightly at the edges, which enhances their flavor.
  4. Once the vegetables are charred, stir in 1 tablespoon of berbere. Add 2 diced tomatoes to the skillet and mix well. Allow the mixture to cook until the tomatoes break down and the sauce thickens slightly, clinging to the vegetables and fish.
  5. Return the seared tilapia to the skillet, gently stirring to coat the fish with the sauce. Add 1 teaspoon of fine salt and a sprig of fresh rosemary. Let the dish cook for an additional minute until the rosemary releases its aroma and the fish is heated through.
  6. Serve the Asa Tibs sizzling hot, accompanied by injera. The injera will soak up the rich flavors of the sauce, making each bite a delightful experience.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

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