Ethiopian Fish Tibs Recipes

ETHIOPIAN ASA TIBS

Steps:

• Sprinkle berbere over fish and leave for 1 hour to marinate.
• Heat enough oil in a large skillet for deep frying. Add fish pieces and fry until golden on all sides and cooked through. Remove to a paper towel lined plate to absorb excess oil. Sprinkle with a little salt.
• Add onions and cook until golden and caramelized, about 10 minutes. Most of the oil will have evaporated. Add garlic and chiles. Cook for 1 more minute.
• Return fish to the pan. Add lime juice and toss to combine.
• Serve with lime and an extra garnish of more berbere.

TIBS, ETHIOPIAN STIR-FRIED BEEF OR VENISON

Steps:

• Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
• The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.

ETHIOPIAN FISH TIBS

Steps:

• Mix the lime juice and berbere paste in a glass container. Marinate fish for 1 hour. Place a skillet over a medium heat. Add oil and paprika and cook for 1 minute. Add the garlic and ginger and cook for 1-2 minutes. Add the fish with the marinade liquid, the tomato sauce and the fish stock. Cook the first side for 2-3 minutes. Turn it over to cook on the other side for 2-3 minutes. It's done when the fish is flaky. Pour the contents into a bowl and sprinkle cilantro over the top. Serve with rice or flatbread.