📝 About This Recipe
Asa Alicha is a sophisticated, golden-hued Ethiopian fish stew that offers a gentle, soul-warming alternative to the fiery red 'key' stews of the region. This dish features delicate white fish simmered in a fragrant base of slow-cooked onions, ginger, and turmeric, enriched with the complex herbal notes of Niter Kibbeh (spiced clarified butter). It is a testament to the diverse flavors of Ethiopian cuisine, providing a silky, buttery texture and a mild yet deeply layered spice profile that celebrates fresh ingredients.
🥗 Ingredients
The Fish
- 1.5 pounds White Fish Fillets (such as Tilapia, Cod, or Snapper, cut into 2-inch chunks)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Salt (for seasoning the fish)
The Aromatics and Base
- 3 medium Red Onions (very finely minced or pureed)
- 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter (or ghee as a substitute))
- 5 cloves Garlic (minced into a paste)
- 1.5 tablespoons Fresh Ginger (peeled and finely grated)
- 1 teaspoon Turmeric Powder (for that signature golden color)
- 2-3 pieces Green Chili Peppers (such as Jalapeño or Serrano, slit lengthwise)
The Liquid and Finishing
- 1.5 cups Water or Fish Stock (added gradually)
- 1/2 teaspoon Mekelesha Spice (optional finishing spice blend of cardamom, cloves, and cinnamon)
- 1/4 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the fish chunks dry with paper towels. Place them in a bowl and toss gently with lemon juice and salt. Set aside in the refrigerator to marinate while you prepare the base.
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2
Place the finely minced onions in a large, heavy-bottomed pot or a traditional Dutch oven over medium heat. Cook the onions dry (without oil) for about 10-12 minutes, stirring constantly to prevent burning, until they are soft and their moisture has evaporated.
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3
Add the Niter Kibbeh to the onions. Stir well and sauté for another 5 minutes until the onions turn translucent and start to smell fragrant.
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4
Stir in the garlic and grated ginger. Cook for 2-3 minutes, ensuring the garlic doesn't brown too quickly; you want to release the oils and aromas gently.
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5
Add the turmeric powder and black pepper. Stir vigorously for 1 minute to 'toast' the turmeric, which deepens the golden color and removes the raw earthy taste.
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6
Pour in 1/2 cup of water or fish stock. Stir to deglaze the bottom of the pot, picking up any flavorful bits. Allow the liquid to simmer and reduce slightly.
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7
Add the remaining 1 cup of liquid and the slit green chilies. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 10 minutes to allow the flavors to meld into a cohesive sauce.
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8
Gently place the marinated fish pieces into the simmering sauce. Do not crowd them; ensure they are mostly submerged.
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9
Simmer the fish for 8-10 minutes. Avoid stirring with a spoon to prevent the delicate fish from breaking apart; instead, gently shake the pot in a circular motion to coat the fish with sauce.
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10
Check the fish for doneness; it should be opaque and flake easily with a fork. If using, sprinkle the Mekelesha spice over the top in the last 2 minutes of cooking.
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11
Taste the sauce and adjust the salt if necessary. The sauce should be thick enough to coat a spoon but still pourable.
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12
Remove from heat and let the stew rest for 5 minutes. This allows the flavors to settle and the texture of the sauce to thicken slightly.
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13
Garnish with fresh cilantro and serve warm.
💡 Chef's Tips
The secret to a great Alicha is the 'dry-cooking' of the onions; don't rush this step as it provides the natural sweetness and body for the sauce. If you cannot find Niter Kibbeh, use ghee and add a pinch of ground cardamom and fenugreek to mimic the flavor. Choose a firm white fish like Snapper or Sea Bass if you prefer the chunks to stay perfectly intact during the simmering process. Be careful when handling the green chilies; slitting them provides flavor and mild heat, but chopping them will make the dish significantly spicier. If the sauce becomes too thick, add a tablespoon of warm water at a time until you reach your desired consistency.
🍽️ Serving Suggestions
Serve traditionally atop a large piece of Injera (Ethiopian sourdough flatbread) to soak up the golden sauce. Pair with a side of 'Gomen' (Ethiopian collard greens) for a balanced, colorful meal. Complement the mild flavors with a crisp, dry white wine like a Chenin Blanc or a light Ethiopian honey wine (Tej). A side of 'Azifa' (chilled green lentil salad) provides a refreshing contrast to the warm, buttery stew. For those who like a bit of heat on the side, serve with a small dollop of Awaze (spicy chili paste).