📝 About This Recipe
Leb-Leb Asa is a sophisticated Ethiopian delicacy where 'Leb-Leb' refers to the technique of lightly searing or warming through, ensuring the fish remains incredibly tender and succulent. Unlike the more common deep-fried fish found in Ethiopian lakeside towns, this version focuses on the infusion of aromatic Niter Kibbeh (spiced clarified butter) and the bold heat of Berbere. It is a stunning marriage of delicate texture and complex, earthy spices that brings the vibrant flavors of the Rift Valley lakes straight to your kitchen.
🥗 Ingredients
Main Ingredients
- 1.5 pounds White fish fillets (Tilapia, Cod, or Snapper) (cut into 2-inch cubes)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Kosher salt (to taste)
The Flavor Base
- 3 tablespoons Niter Kibbeh (Ethiopian Spiced Butter) (can substitute with ghee if necessary)
- 1 large Red onion (very finely minced)
- 4 cloves Garlic (pressed or minced)
- 1 tablespoon Ginger paste (freshly grated)
- 2 tablespoons Berbere spice blend (adjust for heat preference)
- 1/2 teaspoon Mitmita spice blend (optional, for extra heat)
Aromatics and Finishing
- 2-3 pieces Green chili peppers (Serrano or Jalapeño) (deseeded and sliced into rounds)
- 1 tablespoon Tomato paste
- 1/4 cup Water or Fish stock
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
Pat the fish cubes dry with paper towels. Place them in a bowl and toss gently with lemon juice and salt. Let them marinate for 10 minutes at room temperature.
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2
In a large heavy-bottomed skillet or traditional clay pot (Manchet), melt the Niter Kibbeh over medium heat until it begins to shimmer and fragrance fills the air.
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3
Add the finely minced red onions to the skillet. Sauté for 5-7 minutes, stirring frequently, until they become soft and translucent. Do not let them brown excessively.
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4
Stir in the garlic and ginger paste. Cook for another 2 minutes until the raw aroma of the aromatics mellows out.
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5
Add the tomato paste and the Berbere spice blend. Stir constantly for 1-2 minutes to 'toast' the spices in the butter, which unlocks the deep red color and smoky flavor.
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6
Pour in the 1/4 cup of water or fish stock. Stir to create a thick, smooth sauce base. Allow it to simmer for 3 minutes until the liquid reduces slightly.
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7
Gently place the fish cubes into the skillet in a single layer. Do not crowd the pan; work in batches if necessary.
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8
Using a spoon, baste the fish with the spiced butter sauce. Cover the pan with a lid for 2-3 minutes. This 'Leb-Leb' method uses steam and gentle heat to cook the fish without drying it out.
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9
Remove the lid and carefully turn the fish pieces over. They should be opaque but still very moist.
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10
Add the sliced green chilies and the Mitmita (if using). Cook uncovered for another 2 minutes.
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11
Check the internal temperature or flake a piece with a fork; the fish is done when it is just barely cooked through and flakes easily.
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12
Turn off the heat and garnish generously with fresh cilantro. Serve immediately while the butter is warm and aromatic.
💡 Chef's Tips
Always use a firm white fish like Tilapia or Snapper; delicate fish like Sole will fall apart during the searing process. If you don't have Niter Kibbeh, make a quick version by simmering butter with a pinch of fenugreek, cardamom, and turmeric. Be careful not to overcook the fish; 'Leb-Leb' implies a light touch—the fish should be buttery and soft, not rubbery. Adjust the Berbere quantity based on your heat tolerance, as different brands vary significantly in spice levels. Use a wide skillet to ensure the fish pieces have enough space to sear rather than stew in their own juices.
🍽️ Serving Suggestions
Serve hot over fresh, tangy Injera bread to soak up the spiced butter sauce. Pair with a side of Gomen (Ethiopian Collard Greens) for a balanced, nutritious meal. A crisp, dry white wine like a Chenin Blanc or a light Ethiopian honey wine (Tej) complements the spice beautifully. Serve with a side of Ayib (Ethiopian fresh cheese) to help cool the palate from the Berbere heat. Accompany with a simple tomato and onion salad (Timatim Salata) for a refreshing crunch.