📝 About This Recipe
Asa Kitfo is a coastal-inspired variation of the legendary Ethiopian beef kitfo, offering a lighter yet equally flavorful experience. Traditionally enjoyed during fasting seasons, this dish features finely minced white fish infused with the aromatic warmth of mitmita and the rich, complex notes of spiced vegan or traditional butter. It is a masterclass in balance, where the delicate texture of the fish meets the bold, fiery soul of Ethiopian spices.
🥗 Ingredients
The Fish Base
- 1.5 pounds White Fish Fillets (Tilapia, Cod, or Snapper; skinless and boneless)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 1/2 teaspoon Salt (To taste)
Spices and Aromatics
- 1-2 tablespoons Mitmita (Ethiopian bird's eye chili blend; adjust for heat preference)
- 1 teaspoon Korerima (Ground black cardamom)
- 4 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter (use vegan version for fasting style))
- 3 cloves Garlic (Minced into a paste)
- 1 teaspoon Ginger (Freshly grated)
The Sauté and Garnish
- 1/2 cup Red Onion (Extremely finely minced)
- 2 pieces Jalapeño (Deseeded and finely diced)
- 2 tablespoons Fresh Cilantro (Finely chopped for garnish)
👨🍳 Instructions
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1
Begin by patting the fish fillets dry with paper towels to ensure a firm texture. Cut the fish into small chunks.
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2
Using a sharp knife, finely mince the fish until it reaches a consistency similar to ground beef. Avoid using a food processor, as it can turn the fish into a paste.
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3
Place the minced fish in a bowl and toss gently with the lemon juice and salt. Let it sit for 5-10 minutes; the acid will slightly firm up the proteins.
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4
In a large non-stick skillet or traditional clay pot, melt the Niter Kibbeh over low heat. Do not let it brown or smoke.
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5
Add the finely minced red onions to the butter and sauté for 3-4 minutes until translucent but not browned.
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6
Stir in the minced garlic and grated ginger, cooking for just 1 minute until fragrant.
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7
Add the mitmita and korerima to the butter mixture, stirring constantly for 30 seconds to bloom the spices and release their oils.
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8
Increase the heat to medium-low and add the minced fish to the skillet.
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9
Gently fold the fish into the spiced butter. Unlike beef kitfo which can be served raw, Asa Kitfo is typically 'lebleb' (lightly cooked).
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10
Cook the fish for only 3-5 minutes, stirring gently, until the fish turns opaque and is just cooked through.
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11
Fold in the diced jalapeños during the last minute of cooking to maintain their crunch and bright green color.
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12
Remove from heat immediately to prevent the fish from becoming dry or rubbery.
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13
Taste and add a final dusting of mitmita if you prefer a spicier profile.
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14
Transfer to a warm serving dish and garnish with fresh cilantro.
💡 Chef's Tips
For the best texture, use a firm white fish like Tilapia or Snapper; oily fish like salmon will change the flavor profile significantly. If you cannot find Niter Kibbeh, you can make a quick version by melting butter with a pinch of cumin, turmeric, and cardamom. Be very careful not to overcook the fish; it should be moist and tender, almost melting in your mouth. Adjust the mitmita carefully—it is significantly hotter than berbere spice blends. If serving for a traditional 'fasting' meal, ensure you use a spiced vegetable oil or vegan Niter Kibbeh.
🍽️ Serving Suggestions
Serve warm with plenty of fresh, tangy Injera (Ethiopian sourdough flatbread). Pair with Gomen (braised collard greens) and Ayib (Ethiopian fresh cheese) to balance the heat. Accompany with a side of 'Kachumbari' style tomato and onion salad for a refreshing contrast. Enjoy with a glass of Tej (Ethiopian honey wine) or a cold lager to cut through the spice. For a modern twist, serve with toasted pita chips or over a bed of seasoned quinoa.