📝 About This Recipe
Experience a coastal twist on a beloved Ethiopian classic with this Nile Perch Tibs, traditionally known as 'Asa Tibs'. This dish features succulent chunks of firm Nile Perch sautéed to perfection with the warming heat of Berbere spice, aromatic garlic, and the herbal complexity of Niter Kibbeh. It is a vibrant, protein-packed celebration of the Great Rift Valley's freshwater bounty, offering a perfect balance of flaky texture and bold, spicy depth.
🥗 Ingredients
The Fish
- 1.5 pounds Nile Perch Fillets (cut into 1-inch cubes and patted dry)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (plus more to taste)
Aromatics and Spices
- 2 medium Red Onion (thinly sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Berbere Spice Blend (adjust based on heat preference)
- 3 tablespoons Niter Kibbeh (Ethiopian spiced clarified butter (can sub with ghee))
The Sauté
- 2 medium Roma Tomatoes (seeded and diced)
- 2-3 pieces Serrano Chilies (slit lengthwise, seeds removed for less heat)
- 2 tablespoons Vegetable Oil (for high-heat searing)
- 1/4 cup Dry White Wine or Water (for deglazing)
For Garnish
- 1 sprig Fresh Rosemary (leaves stripped)
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
-
1
Place the cubed Nile Perch in a bowl and toss gently with the lemon juice and salt. Let it marinate for 10 minutes while you prep the vegetables.
-
2
Heat a large, heavy-bottomed skillet or a traditional 'mitad' over medium-high heat. Add the vegetable oil.
-
3
Once the oil is shimmering, add the fish cubes in a single layer. Sear for 2-3 minutes until the edges are golden brown and crisp. Do not over-stir to avoid breaking the fish.
-
4
Carefully remove the fish from the pan and set aside on a plate, leaving any residual oil in the skillet.
-
5
Add the Niter Kibbeh to the skillet. Once melted, add the sliced red onions and sauté for 4-5 minutes until they become translucent and slightly caramelized.
-
6
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.
-
7
Add the Berbere spice blend to the onion mixture. Stir constantly for 1-2 minutes to 'toast' the spices and release their essential oils.
-
8
Deglaze the pan with the white wine or water, scraping up any flavorful browned bits from the bottom.
-
9
Add the diced tomatoes and serrano chilies. Cook for 3 minutes until the tomatoes soften and create a light, thick sauce.
-
10
Gently fold the seared fish back into the skillet. Toss lightly to coat every piece of fish with the spice mixture.
-
11
Add the fresh rosemary leaves and cook for an additional 2 minutes, allowing the fish to heat through completely.
-
12
Taste and add a final pinch of salt if needed. Remove from heat immediately to ensure the fish remains moist and tender.
-
13
Garnish with fresh cilantro and serve immediately while steaming hot.
💡 Chef's Tips
Always pat the fish dry with paper towels before searing; moisture is the enemy of a good crust. If Nile Perch is unavailable, Red Snapper or Tilapia make excellent firm-fleshed substitutes. Adjust the Berbere quantity carefully; different brands vary significantly in heat levels. Avoid over-mixing once the fish is back in the pan to keep the cubes intact and presentable. For a smoky flavor, you can char the serrano peppers over an open flame before slicing them into the dish.
🍽️ Serving Suggestions
Serve atop fresh, tangy Injera bread to soak up all the spicy juices. Pair with a side of 'Gomen' (Ethiopian collard greens) for a balanced, nutritious meal. A cold, crisp Ethiopian lager or a dry Riesling cuts through the spice beautifully. Serve with a side of 'Ayib' (Ethiopian fresh cheese) to cool the palate between bites. Provide extra lemon wedges on the side for a final hit of brightening acidity.