📝 About This Recipe
Transport your taste buds to the bustling streets of Addis Ababa with this vibrant Asa (fish) sandwich. This dish features flaky white fish marinated in a bold, aromatic blend of Berbere spices, pan-seared to perfection, and nestled inside a crusty French baguette. It is a masterful fusion of Ethiopian heat and colonial culinary influences, balanced by fresh vegetables and a zesty lime-infused aioli.
🥗 Ingredients
The Fish and Marinade
- 1.5 pounds Tilapia or Cod fillets (cut into 4-inch portions)
- 2 tablespoons Berbere spice blend (adjust based on heat preference)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Olive oil (plus more for frying)
- 1 teaspoon Salt (to taste)
The Sandwich Build
- 2 large pieces French Baguette (cut into four 6-inch lengths)
- 1/2 Red Onion (very thinly sliced)
- 2 Roma Tomatoes (thinly sliced)
- 1 Jalapeño or Bird's Eye Chili (seeded and thinly sliced for extra heat)
- 1 head Romaine Lettuce (shredded)
Spiced Aioli
- 1/2 cup Mayonnaise
- 1 teaspoon Lime juice
- 1/4 teaspoon Berbere spice (for a hint of color and smoke)
👨🍳 Instructions
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1
Pat the fish fillets dry with paper towels to ensure a good sear. In a small bowl, whisk together the Berbere spice, minced garlic, grated ginger, lemon juice, 2 tablespoons of olive oil, and salt to create a thick paste.
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2
Coat each piece of fish generously with the spice paste on both sides. Let the fish marinate at room temperature for 15 minutes while you prepare the vegetables.
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3
In a small ramekin, mix the mayonnaise, lime juice, and a pinch of Berbere spice. Set aside in the refrigerator to let the flavors meld.
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4
Slice the French baguettes into 6-inch portions and split them lengthwise. Optional: Lightly toast the inside of the bread in a dry pan or under a broiler until golden brown.
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5
Heat a large non-stick or cast-iron skillet over medium-high heat with 2 tablespoons of oil.
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6
Once the oil is shimmering, carefully place the fish fillets in the pan. Cook for 3-4 minutes on the first side without moving them, allowing a beautiful crust to form.
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7
Carefully flip the fillets using a fish spatula. Cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
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8
Remove the fish from the pan and place it on a warm plate. Let it rest for 1 minute.
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9
Spread a generous layer of the spiced aioli on both the top and bottom halves of the toasted bread.
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10
Layer the shredded romaine lettuce on the bottom half, followed by 2-3 slices of tomato.
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11
Place the warm, spiced fish fillet on top of the tomatoes.
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12
Top the fish with thinly sliced red onions and jalapeños for a fresh, crunchy bite.
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13
Close the sandwich, press down lightly to marry the flavors, and serve immediately while the fish is hot.
💡 Chef's Tips
Use high-quality, fresh Berbere spice as it is the soul of this dish; if it's too spicy, cut it with a little paprika. If using a delicate fish like Tilapia, handle carefully with a wide spatula to prevent the fillets from breaking. For a more authentic texture, use 'Ambesha' bread if available, but a crusty French baguette is the standard urban substitute. Do not over-marinate the fish in lemon juice for more than 20 minutes, or the acid will begin to 'cook' the protein and change the texture. To make it extra rich, lightly brush the bread with 'Niter Kibbeh' (Ethiopian spiced butter) before toasting.
🍽️ Serving Suggestions
Serve with a side of crispy fried potatoes (Ethiopian style chips) seasoned with a pinch of salt and Berbere. Pair with a cold Ethiopian lager or a crisp, dry Riesling to cut through the spice. A side of 'Selata', a simple Ethiopian tomato and onion salad with green chilies, complements the sandwich perfectly. Offer extra lime wedges on the side for a final bright squeeze of acidity over the fish.