Asa Wot: Ethiopian meat dish recipe
አሳ ወጥFish simmered in a citrusy, ginger-forward berbere onion-tomato sauce.
Published
~45–60 min Easy Serves 4
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- 1
Season fish: Cut firm white fish into pieces and season with citrus, ginger, salt and pepper as directed.
- 2
Make kulet: Cook onions, garlic, ginger, tomatoes and berbere into a concentrated red sauce.
- 3
Cook fish gently: Add fish to the developed sauce and simmer only until cooked through.
Cook's notes
- A firm fish holds together better in the stew than a delicate flaky fillet.
- Do the long flavor work in the sauce before adding fish, because fish needs much less cooking time.
- Stir gently or shake the pot rather than aggressively breaking the pieces.
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