📝 About This Recipe
Asa Gulash is a celebrated Ethiopian seafood delicacy that marries the delicate texture of white fish with the bold, fiery depth of Berbere spice. Unlike the thicker 'Wot' stews, this 'Gulash' style features a lighter, more vibrant tomato-based sauce that allows the freshness of the fish to shine. It is a testament to the diverse culinary landscape of Ethiopia, offering a perfect balance of heat, acidity, and aromatic warmth.
🥗 Ingredients
The Fish
- 1.5 lbs White Fish Fillets (Tilapia, Cod, or Snapper cut into 2-inch chunks)
- 1 tablespoon Lemon Juice (to prep the fish)
- 1/2 teaspoon Salt (for seasoning)
The Aromatics and Spices
- 2 medium Red Onion (very finely minced)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Ginger (peeled and finely grated)
- 2-3 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 2 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter; substitute with oil for fasting/vegan version)
The Sauce Base
- 2 tablespoons Tomato Paste (concentrated)
- 3 medium Roma Tomatoes (finely chopped)
- 1 cup Vegetable Broth or Water (added gradually)
- 2 pieces Green Chili Peppers (slit lengthwise; Jalapeño or Serrano)
Finishing Touches
- 1/2 teaspoon Mekelesha Spice (optional finishing spice blend)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Prepare the fish by rinsing the chunks gently in cold water mixed with 1 tablespoon of lemon juice. Pat dry thoroughly with paper towels and season lightly with salt. Set aside.
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2
In a large, heavy-bottomed skillet or Dutch oven, add the minced red onions. Cook them over medium heat without oil for 5-7 minutes, stirring constantly to prevent burning. This 'dry sweating' method is traditional and develops a deep, sweet base.
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3
Once the onions are translucent and starting to turn golden, add the Niter Kibbeh (or oil). Stir well to coat the onions and cook for another 3 minutes until fragrant.
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4
Stir in the minced garlic and grated ginger. Sauté for 2 minutes until the raw aroma dissipates.
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5
Add the Berbere spice blend. If the mixture looks too dry, add a tablespoon of water. Toast the spice with the aromatics for 3-4 minutes on low heat to unlock the essential oils.
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6
Incorporate the tomato paste, stirring it into the onion-spice mixture for 2 minutes until it turns a deep brick-red color.
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7
Add the chopped fresh tomatoes. Cook for 8-10 minutes, mashing them slightly with your spoon, until they break down into a thick, jammy sauce.
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8
Slowly pour in the vegetable broth or water. Bring the sauce to a gentle simmer. Cover and let the flavors meld for 10 minutes on low heat.
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9
Taste the sauce and adjust the salt. If the sauce is too acidic, add a tiny pinch of sugar. If it's too thick, add a splash more water.
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10
Gently nestle the fish chunks into the simmering sauce. Do not stir vigorously, as the fish is delicate and can break apart.
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11
Place the slit green chilies on top. Cover the pan and simmer for 6-8 minutes, or until the fish is opaque and flakes easily with a fork.
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12
Sprinkle with Mekelesha (if using) and remove from heat. Let the dish rest for 5 minutes to allow the juices to settle.
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13
Garnish with fresh cilantro and serve warm directly from the pan.
💡 Chef's Tips
Use a firm white fish like Tilapia or Cod so the chunks hold their shape during simmering. Don't skip the 'dry sweating' of the onions; it is the secret to authentic Ethiopian flavor depth. If you find Berbere too spicy, balance it with extra tomatoes or a little more Niter Kibbeh. Handle the fish as little as possible once it's in the sauce to keep the chunks intact. For a truly authentic experience, make sure your ginger and garlic are fresh rather than jarred.
🍽️ Serving Suggestions
Serve traditionally with plenty of fresh, tangy Injera (Ethiopian sourdough flatbread). Pair with a side of 'Gomen' (braised collard greens) for a balanced meal. Accompany with a crisp, dry white wine like a Chenin Blanc or a light Ethiopian lager. A side of 'Ayib' (Ethiopian fresh cheese) or Greek yogurt can help cool the palate from the Berbere heat. Serve with a simple tomato and onion 'Selata' (salad) dressed with lemon and olive oil.