Yasa Tibs (Ethiopian Sauteed Fish)

    1 hour 6 minutes

    Blue eye cod is marinated in lime juice before wet frying in spices and tomatoes. This mouth-watering, tangy and spicy meal is great for both dinner and lunch.


    New South Wales, Australia
    29 people made this

    Serves: 2 

    • 500g blue eye cod fillets, boned & cut into chunks
    • Juice of 4 limes
    • 1½ teaspoons berbere spice
    • 3cm piece ginger, peeled & grated
    • 3 garlic cloves, crushed
    • 2 tablespoons of sesame oil
    • 2 tablespoons of olive oil
    • 1 teaspoon smoky paprika
    • ¼ cup passata (tomato sauce)
    • ¼ cup fish stock
    • 1 tablespoon chopped coriander, leaves & stalks

    Preparation:1hour  ›  Cook:6min  ›  Ready in:1hour6min 

    1. Marinate fish in berbere spice and lime juice for 1 hour.
    2. Heat sesame oil, olive oil and paprika in frying pan.
    3. Add grated garlic and ginger. Fry until soft.
    4. Add fish chunks with marinade liquid, passata and fish stock. Cook for 2 minutes.
    5. Turn fish and cook for another 2 minutes.
    6. Remove from heat, plate and garnish with coriander. Serve with injera (flat bread) and eat with your hands!

    Berbere spice

    Berbere spice is a staple spice mix in Ethiopian cooking. Its a blend of cumin, cardamom, allspice, fenugreek, cloves, ginger, turmeric, papriks and cinnamon.

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