Ethiopian Asa Tibs is a popular street food of fried fish, liberally seasoned with the biquitous Ethiopian Berbere
Have you ever tried Ethiopian food before?
Ethiopian cuisine is a varied cuisine with Indian, African and Italian influences. A major stop on the ancient Spice Trail, spices play an important part of the cuisines.
Before you make any Ethiopian food at home, you must have the staple of Ethiopian cuisine in your pantry. Homemade Berbere Spice Mix is the best way to get the most complex and delicious flavors out of all your Ethiopian recipes. Make a bit bottle and put it even on simple roasted potatoes or grilled chicken!
Ethiopian Tibs are basically fried meats. If you’ve ever eaten at an Ethiopian restaurant, awaze tibs are usually one of the most common menu items which utilizes beef. When done with chicken, they are called doro tibs and the fish version is called Asa Tibs. Seasoned with berbere, the ubiquitous Ethiopian spice blend, this is one of the most common street food items in Ethiopia.
Ethiopian Asa Tibs is the most delicious way to enjoy Fried Fish. It is sure to become a family favorite.
Serve with lime and an extra garnish of more berbere.
Before you get to making your Ethiopian Fried Fish, here are some more African Recipes you might like to try.
- Kuku – Kenyan Chicken Mung Bean Stew
- Senegalese Tankora Spice Blend
- Piri Piri – Mozambique Spice Blend
- African Plantain Corn Soup
- Homemade Harissa
- Itakiet – Nigerian Bean Stew
- Tatale – Ghanian Plantain Fritters
- African Cornmeal Biscuits
- Nhopi – Zimbabwe Pumpkin Polenta
- Malagasy Chicken Stew
Now it’s time to enjoy some delicious Fried Fish – Ethiopian Style!
Ethiopian Asa Tibs
- 2 pounds monkfish or your favorite white flesh fish
- 1 1/2 tablespoons berbere
- salt to taste
- oil for frying
- 1 thinly sliced onion
- 2 finely chopped garlic cloves
- 3 finely chopped small chiles
- juice of 1 lime
- Sprinkle berbere over fish and leave for 1 hour to marinate.
- Heat enough oil in a large skillet for deep frying. Add fish pieces and fry until golden on all sides and cooked through. Remove to a paper towel lined plate to absorb excess oil. Sprinkle with a little salt.
- Add onions and cook until golden and caramelized, about 10 minutes. Most of the oil will have evaporated. Add garlic and chiles. Cook for 1 more minute.
- Return fish to the pan. Add lime juice and toss to combine.
- Serve with lime and an extra garnish of more berbere.
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