Asa tibs

Ingredients

Fish

• 800 gfirm white fish fillets, in cubes
• Nile perch or tilapia
• 1 teaspoonsalt
• juice of 1 lemon

To cook

• 3 tablespoonsoil, or niter kibbeh
• 2onions, sliced
• 3garlic cloves, chopped
• 2cm ginger, grated
• 2green chillies, sliced
• 1tomato, chopped
• 2 sprigsfresh rosemary

To season

• 1 teaspoonberbere, or to taste
• 1/2 teaspoonground cardamom
• salt and black pepper

To serve

• injera
• or bread
• awaze, chilli paste
• sliced onion and tomato

Directions

1. Use a firm white fish that holds together. Any firm white fish works abroad. Cut the fillets into large cubes. Aim for about three centimetres. Rub them with salt and lemon juice.
2. Let them sit for about ten minutes. Pat them thoroughly dry with kitchen paper. Butter is an animal product and is avoided then. Use oil for a fasting version.
3. Heat the oil in a wide heavy pan. Get the oil properly hot first. Add the sliced onions to the pan. Fry them over a fairly high heat. Give them about six minutes there. Add the garlic, ginger and chillies. Cook them for about one minute.
4. Add the chopped tomato into the pan. Let it break down for two minutes. Add the fish cubes in a single layer. Do not crowd the pan with fish. Work in two batches if necessary. Let them sit without moving for a minute. Do not stir them around too hard. Scatter the berbere over the fish.
5. Add the cardamom and the black pepper. The rosemary should perfume rather than dominate. Cook everything for three or four minutes more. The fish should be just cooked through.
6. Take it off the heat while it looks just done. Taste it and adjust the salt again. Serving it is done immediately and very hot.
7. Serve injera underneath or alongside. Tear pieces and use them to pick up the fish. Serve awaze on the side for extra heat. It does not keep well and is eaten fresh.

Technique

• The Ethiopian Orthodox fasting calendar excludes meat and dairy on many days of the year but permits fish under most rules.
• That is why lakeside towns such as Bahir Dar and Hawassa have such a strong fish-eating culture.

Substitutions

• Any firm white fish works, and cod or haddock are suitable.
• Plain oil replaces niter kibbeh, which is what is used during fasting periods anyway.

Variations

• Asa lebleb is a wetter version with more sauce.
• Whole fried fish, asa dulet, is served at lakeside restaurants.
• Doro tibs and beg tibs are the chicken and lamb versions of the same method.

History

Nile perch and tilapia from Lakes Tana and Hawassa; fish is permitted during Orthodox fasts, so lakeside towns keep frying through Lent.

Frequently asked questions

What is Asa tibs?

Asa tibs is a main from Ethiopia: cubed lake fish fried with onion, chili and rosemary. Nile perch and tilapia from Lakes Tana and Hawassa; fish is permitted during Orthodox fasts, so lakeside towns keep frying through Lent.

How long does Asa tibs take to make?

Asa tibs takes 20 minutes of preparation and 20 minutes of cooking. The recipe makes serves 4. It is rated easy to make.

What can I substitute in Asa tibs?

Yes, within limits. Any firm white fish works, and cod or haddock are suitable. Plain oil replaces niter kibbeh, which is what is used during fasting periods anyway.

What is the most important thing to get right in Asa tibs?

Add the chopped tomato into the pan. Let it break down for two minutes. Add the fish cubes in a single layer. Do not crowd the pan with fish. Work in two batches if necessary. Let them sit without moving for a minute. Do not stir them around too hard. Scatter the berbere over the fish.