Dish of Fish Tibs
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Fish Tibs


Ethiopia   -   Yeasa Tibs
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
**
40 min
Part		 Tibs are Ethiopian "stir fries". Ethiopians don't eat a lot of fish, but they have quite a few lakes and rivers, so they do eat some. This outstanding recipe is quick, easy, and delicious.

1-1/2
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4
3
4
7
2
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1
1/2
1/2
1/4
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2
1/3
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ar
ar
#
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oz
oz
cl
oz

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T
T
t
t
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T
c
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Tilapia Fillets (1)  
-- Vegies
Onion, red
Leek
Garlic
Bell Peppers (2)
Chili, green (3)
-- Seasonings
Berbere spice (4)
Niter Kibe (5)
Salt
Cardamom (6)
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Oil
Water
-- Serve with
Lime Wedges
Injera or Rice
PREP   -   (25 min)
  1. Cut TILAPIA into into about 1-1/2 inch squares, by however thick it is.
  2. Cut ONION in quarters lengthwise, then slice about 1/4 inch wide crosswise. Cut LEEK in half lengthwise and slice white and light green part crosswise about 1/8 inch wide. Crush GARLIC and chop coarse. Mix all.
  3. Cap and core BELL PEPPERS and cut into strips about 1/4 inch wide and 1-1/2 inches long. Cap and core JALAPEÑOS and cut into strips about 1/8 inch wide and 1-1/2 inches long. Mix.
  4. Grind Cardamom.
RUN   -   (15 min)
  1. In a spacious sauté pan, or wok, heat Oil. Stir in Onion mix and fry stirring until onions are translucent.
  2. Stir in all Seasoning items and continue to fry stirring for another minute.
  3. Stir in a 1/3 cup Water and the Tilapia. Bring to a boil and simmer covered for about 2 minutes, then tumble gently and simmer another 2 minutes.
  4. Stir in Bell Pepper mix for a few seconds and take off the heat.
  5. Serve immediately with Lime Wedges and Injera Bread or Rice (Basmati or Egyptian).
NOTES:

  1. Tilapia:

      With no access to the sea, Ethiopians eat African river and lake fish, primarily Tilapia. Tilapia is a fine and popular fish, but despised by fancy chefs because everyone knows it's not real expensive. In Ethiopia, Nile Perch is preferred, but it's much less available and more expensive. It isn't at all available in North America.

  2. Bell Peppers:

      Preferably Red or a mix of Red and Orange or Yellow. The Jalapeños will provide some green.

  3. Chili, Green:

      While it's not an East African chili, pretty much every Ethiopian recipe in English calls for Jalapeños. This chili must satisfy folks who are "from there", so that's what I use. Cored and seeded, they haven't much chili heat.

  4. Berbere Spice Mix:

      This is the most essential spice mix in Ethiopia and Eritrea. It's easy to make by our recipe Berbere Spice Mix.

  5. Niter Kibbeh:

      This is a spiced clarified butter, one of the most essential elements of Ethiopian cuisines. You can make it easily by our recipe Niter Kibbeh.

  6. Cardamom:

      In Ethiopia Korarima would be used, but if you don't have that, the flavor of regular green cardamom is very close.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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