📝 About This Recipe
A beloved staple during Ethiopian fasting seasons, Asa Tibs transforms simple white fish into a sensory masterpiece of crunch and spice. These golden-brown nuggets are marinated in a vibrant blend of lemon and garlic before being tossed in a signature 'Mitmita' or 'Berbere' infused flour and fried to perfection. It is a celebratory dish that perfectly balances the heat of the highlands with the delicate sweetness of fresh fish.
🥗 Ingredients
The Fish and Marinade
- 2 lbs White Fish Fillets (Tilapia, Cod, or Snapper cut into 1.5-inch chunks)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 4 cloves Garlic (minced into a fine paste)
- 1 tablespoon Ginger (freshly grated)
- 1 teaspoon Salt
The Spiced Coating
- 1 cup All-Purpose Flour (can substitute with barley flour for authenticity)
- 1.5 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 1/2 teaspoon Black Pepper (finely ground)
- 2 tablespoons Cornstarch (for extra crispiness)
Frying and Sautéing
- 2 cups Vegetable Oil (for shallow frying)
- 1 medium Red Onion (thinly sliced)
- 2-3 pieces Jalapeño Peppers (deseeded and sliced into strips)
- 2 sprigs Rosemary (fresh)
Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Pat the fish fillets thoroughly dry with paper towels to ensure the marinade sticks and the fish fries up crispy.
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2
Cut the fish into uniform 1.5-inch cubes and place them in a large glass mixing bowl.
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3
Add the lemon juice, minced garlic, grated ginger, and salt to the fish. Toss gently to coat and let marinate for 15-20 minutes in the refrigerator.
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4
In a separate shallow bowl or a large zip-top bag, whisk together the flour, cornstarch, Berbere spice, and black pepper.
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5
In a large heavy-bottomed skillet or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
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6
Remove the fish from the marinade, allowing any excess liquid to drip off, and dredge each piece in the spiced flour mixture until fully coated.
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7
Working in batches to avoid crowding the pan, carefully place the fish chunks into the hot oil.
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8
Fry the fish for 3-4 minutes per side, turning once, until the exterior is a deep golden brown and the fish flakes easily.
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9
Use a slotted spoon to transfer the fried fish to a plate lined with paper towels to drain.
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10
In a separate clean skillet, add one tablespoon of the frying oil and sauté the sliced onions and jalapeños over high heat for 2 minutes until slightly softened but still vibrant.
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11
Toss the fried fish chunks into the skillet with the onions and jalapeños, adding the fresh rosemary sprigs for a final aromatic touch.
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12
Stir gently for 1 minute to allow the flavors to meld without losing the crunch of the fish.
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13
Remove from heat, discard the rosemary sprigs if desired, and garnish with fresh cilantro.
💡 Chef's Tips
Always use a firm white fish; delicate varieties like tilapia work well, but snapper or grouper hold their shape even better. Don't over-marinate the fish in lemon juice, as the acid will begin to 'cook' the protein and make it mushy if left longer than 30 minutes. For the ultimate authentic flavor, ensure your Berbere spice is fresh, as it provides the backbone of the dish's heat and complexity. If the flour coating isn't sticking, dip the marinated fish in a little bit of water or beaten egg before the flour dredge, though the marinade usually provides enough moisture. Keep the fried batches in a warm oven (200°F) while you finish the rest to ensure everything is served hot.
🍽️ Serving Suggestions
Serve immediately on a large platter lined with fresh Injera (Ethiopian flatbread) to soak up the juices. Pair with a side of 'Awaze' (a spicy dipping sauce made from Berbere and honey wine or water). Accompany with a fresh Ethiopian tomato salad (Timatim Selata) to provide a cooling contrast to the spice. A cold, crisp lager or a traditional Ethiopian honey wine (Tej) complements the heat perfectly. Offer extra lemon wedges on the side to brighten the fried flavors just before eating.