📝 About This Recipe
Asa Dulet is a coastal-inspired twist on the traditional Ethiopian tripe dish, replacing organ meats with tender, minced white fish for a lighter yet deeply flavorful experience. This dish celebrates the marriage of fiery Berbere spice, aromatic Niter Kibbeh (spiced clarified butter), and fresh herbs, creating a complex profile that is both savory and bright. It is a beloved staple during Lenten seasons and a testament to the versatility of Ethiopian spice blends beyond meat-based stews.
🥗 Ingredients
The Fish Base
- 1.5 pounds White Fish Fillets (Tilapia, Cod, or Snapper; finely minced or pulsed in a food processor)
- 2 tablespoons Lemon Juice (Freshly squeezed to rinse and firm the fish)
- 1 teaspoon Salt (To taste)
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 tablespoons Berbere Spice Blend (Adjust based on heat preference)
- 1/2 teaspoon Mitmita Spice (Optional, for extra heat and depth)
- 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter; use oil for a vegan/fasting version)
Finishing Touches
- 2-3 pieces Jalapeño Peppers (De-seeded and finely diced)
- 1/4 cup Fresh Cilantro (Finely chopped)
- 1/2 teaspoon Black Pepper (Freshly ground)
👨🍳 Instructions
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1
Prepare the fish by rinsing the fillets with cold water and the 2 tablespoons of lemon juice. Pat them very dry with paper towels.
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2
Finely mince the fish using a sharp knife until it reaches a ground meat consistency. Alternatively, pulse briefly in a food processor, being careful not to turn it into a paste.
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3
In a large non-stick skillet or traditional 'mitad', add the finely minced onions over medium heat. Cook them dry (without oil) for 3-5 minutes until they soften and release their moisture.
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4
Add the Niter Kibbeh (spiced butter) to the onions. Stir well until the butter is melted and the onions begin to turn translucent.
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5
Stir in the minced garlic and grated ginger. Sauté for 2 minutes until the aroma is released, ensuring the garlic does not burn.
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6
Lower the heat slightly and add the Berbere spice and Mitmita. Stir constantly for 1-2 minutes to 'toast' the spices in the butter, which unlocks the full flavor profile.
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7
Increase the heat back to medium and add the minced fish to the skillet. Use a wooden spoon to break up any clumps, ensuring the fish is evenly coated in the spice mixture.
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8
Cook the fish for 5-7 minutes. Fish cooks much faster than beef tripe, so watch for the color to change from translucent to opaque white.
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9
Season with salt and freshly ground black pepper. Taste and adjust the Berbere if you desire more heat.
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10
Just before the fish is fully cooked, fold in the diced jalapeños. You want them to soften slightly but still retain a bit of crunch and bright green color.
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11
Remove the skillet from the heat. The residual heat will finish the cooking process without drying out the delicate fish.
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12
Garnish generously with fresh cilantro and serve immediately while steaming hot.
💡 Chef's Tips
To achieve the perfect texture, ensure the fish is very dry before mincing; excess moisture will cause the fish to steam rather than sauté. If you cannot find Niter Kibbeh, you can substitute with Ghee mixed with a pinch of cardamom and fenugreek. For a more authentic 'Dulet' texture, use a firm white fish like Tilapia rather than oily fish like Salmon. Do not overcook the fish—once it turns opaque, it is ready. Overcooking will result in a rubbery texture. If the mixture looks too dry, add one extra tablespoon of Niter Kibbeh or a splash of water to keep it moist.
🍽️ Serving Suggestions
Serve warm on a large piece of fresh Injera (Ethiopian sourdough flatbread) for an authentic experience. Pair with a side of Gomen (collard greens) or Ayib (Ethiopian fresh cheese) to balance the spice. Enjoy with a glass of Tej (Ethiopian honey wine) or a crisp, cold lager. Serve as part of a larger 'Beyaynetu' (combination platter) with various vegetable wats (stews). A squeeze of fresh lime juice at the table can further brighten the spices.