Asa Tibs
Asa Tibs is a fast, fragrant Ethiopian fish dish with golden edges, lively chili heat, and bright lemony freshness. Rosemary, garlic, and turmeric coat the fish lightly, while a hot pan gives it a savory sear without heavy sauce. The result is simple, bold, and perfect for a quick weeknight meal.
Ingredients
Fish and seasoning
- 300 gfirm white fish fillets, skinless and boneless
- 2 cloves (10 g)garlic, finely minced
- 1 tsp (2 g)fresh rosemary, finely chopped
- 1/2 tsp (1 g)ground turmeric
- 3/4 tsp (4 g)fine salt
- 1/4 tsp (0.5 g)black pepper
- 1 tsplemon zest
- 1 tbsp (15 ml)lemon juice
For frying
- 2 tbsp (30 ml)olive oil
- 1 medium (15 g)jalapeño, sliced into thin rings
To finish
- 4 wedgeslemon wedges
Instructions
- 1
Pat the fish very dry with paper towel, then cut into large bite-size pieces, about 4 cm. In a bowl, gently toss with the garlic, rosemary, turmeric, salt, black pepper, lemon zest, and lemon juice. Let it stand while you heat the pan; this short rest lightly seasons the fish without making it watery.
- 2
Set a large frying pan over medium-high heat until hot, then add the olive oil. When the oil shimmers, add the jalapeño and fry for 20-30 seconds to perfume the oil without burning the chili.
- 3
Add the fish pieces in a single layer. Cook for 2-3 minutes on the first side without moving them too much so they color nicely. Turn carefully and cook for 2-3 minutes more, tossing once or twice with the jalapeño, until the fish is just cooked through and flakes easily. If your pan is small, cook in 2 batches to avoid steaming.
- 4
Take the pan off the heat and rest the fish for 1 minute. Taste and adjust with an extra squeeze from the lemon wedges if desired. Serve immediately while hot, with the fried jalapeño spooned over the top.
Nutrition per serving
Notes
- •Cod, haddock, tilapia, or snapper work well; choose a firm fillet that will not fall apart in the pan.
- •For a more traditional aroma, serve with injera and a simple tomato salad or sautéed greens.
- •Do not overcrowd the pan; quick high-heat cooking keeps the fish tender and gives the dish its characteristic tibs-style sear.
- •If you like more heat, leave the jalapeño seeds in; for milder flavor, remove them before slicing.
Background
Tibs in Ethiopian cooking refers to meat or fish quickly sautéed or pan-fried with aromatics and spices, often served sizzling and fresh from the pan. Asa Tibs is a fish variation of this beloved preparation, especially fitting in regions and households where fish is eaten during fasting periods or as part of pescatarian meals. Its bright, spicy, herb-forward profile reflects the direct, lively flavors common in Ethiopian home cooking.
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