Ethiopian Spicy Fish Stew (Asa Wat)

Name: Ethiopian Spicy Fish Stew (Asa Wat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 white fish fillets (cut into cubes); 1 red onion (finely chopped); 4 tbsp. vegetable oil (divided); 2 cloves garlic (minced); 2 tbsp. ginger (minced); 4 tomatoes (chopped); 4 tsp turmeric (divided); 1 tbsp. Berbere spice blend ((optional)); 2 jalapeno peppers (cut into strips or chopped)

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Author : Kosher Cowhand

asa berbere ethiopian

Ingredients

Remove All · Remove Spices · Remove Staples

4 white fish fillets (cut into cubes)1 red onion (finely chopped)4 tbsp. vegetable oil (divided)2 cloves garlic (minced)2 tbsp. ginger (minced)4 tomatoes (chopped)4 tsp turmeric (divided)1 tbsp. Berbere spice blend ((optional))2 jalapeno peppers (cut into strips or chopped)

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Instructions

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Step 1

Sprinkle 2 tsp turmeric over fish; set aside.

Step 2

Dry-fry onion in a non-stick frying pan for about 15 minutes or until softened and just turning brown, stirring often. Add a little water if the onion starts sticking to the pan. Add 2 tbsp oil and when hot, stir in the garlic, ginger, Ethiopian Berbere and and the 2 extra teaspoons of turmeric and cook for about a minute, then add tomatoes. Cover and cook for 15 minutes or until the sauce has thickened.

Step 3

Meanwhile, heat remaining 2 tbsp oil in another pan and fry fish until golden. When fish is cooked, add to tomato sauce and heat through. Serve with rice or couscous.

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