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EthiopianAuthentic Cuisine

Fish Dulet Style

Serves 4 to 6 Entree seafood, Fish

Fish Dulet Style

Fish Dulet Style is a cherished staple in the everyday cooking of Bahir Dar, where its inviting aroma signals mealtime. This dish embraces the spirit of home cooking with its direct and generous flavors, capturing the essence of family meals without pretense or complication.

Expect a symphony of fresh, zesty, and fiery notes; the firm white fish fillets absorb the spice of mitmita and the warmth of niter kibbeh, while lemon juice and fresh ginger add brightness. The dish is completed with green chilies and rosemary, offering a fragrant kick, all meant to be scooped up with injera, turning a simple meal into a delightful experience.

Ingredients

  • 600 g (1 1/3 lb)firm white fish fillets — finely chopped
  • 2 tbsplemon juice
  • 1red onion — cut into wedges
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 2green chilies — slit lengthwise
  • 2tomatoes — cut into wedges
  • 3 tbspniter kibbeh
  • 1 tbspmitmita
  • 1 sprigfresh rosemary — optional
  • 1 tspfine salt
  • as neededinjera — for serving

Method

  1. Begin by finely chopping 1 red onion and mincing 3 cloves of garlic and 1 tablespoon of fresh ginger. Slice 2 green chilies thinly, removing seeds if you prefer less heat. Dice 2 tomatoes and set aside. Cut the 600 g (1 1/3 lb) firm white fish fillets into small cubes, about 1 cm each, and toss them with 2 tablespoons of lemon juice to marinate briefly while you prepare the other ingredients.
  2. In a large, dry pot over medium heat, add the chopped onion. Cook the onion slowly, stirring frequently, until it becomes soft and translucent. This should take about 5 to 7 minutes. Once the onion is ready, add 3 tablespoons of niter kibbeh and continue to cook, allowing the butter to melt and the onions to turn a light golden color, creating a rich base.
  3. Add the minced garlic and ginger to the pot along with 1 tablespoon of mitmita. Stir these ingredients into the onion mixture, allowing the spices to bloom and become fragrant, which should take about 1 to 2 minutes. This step is crucial for developing the depth of flavor in the dish.
  4. Add the cubed fish to the pot, stirring gently to coat it with the aromatic base. Allow the fish to brown slightly, which will enhance its flavor. Once the fish is lightly browned, add the diced tomatoes and a sprig of fresh rosemary. Stir to combine and let the mixture simmer gently.
  5. Reduce the heat to low and let the dish simmer until the fish is tender and the sauce has reduced to a thick consistency, about 10 to 15 minutes. The tomatoes should break down and meld into the sauce, giving it a rich, cohesive texture. Remove the rosemary sprig before serving.
  6. Taste the dish and adjust the seasoning with 1 teaspoon of fine salt, or to your preference. Serve the Fish Dulet Style hot, accompanied by fresh injera, allowing diners to scoop up the flavorful mixture with the traditional Ethiopian flatbread.
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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