Ethiopian Spicy Fish Stew (Asa Wat)

Spicy Ethiopian Fish Stew (asa wat)

Located in the East of Africa with rough terrain and rugged mountains, Ethiopia is home to a fragrant and flavorful cuisine. It’s known for its main dishes: the onion-heavy wat stews and the sautéed meat tibs. Served with a side of fermented injera flatbread, these dishes are meant to be enjoyed with friends and family.

While many dishes are for meat, chicken, or completely vegetarian, there are some delicious options for those in the mood for fish. Asa wat (literally translated to fish stew) is a dish with a rich flavor and a savory yet spicy take on basic fish.

Ethiopian Fish Stew Asa Wat Ingredients

The ingredients include everything from red onions and garlic to the much more exotic turmeric and Berbere spice blend (a mix of chili, coriander, allspice, nutmeg, cumin, and more). Complete with tomatoes, jalapenos, and ginger, this dish is sure to satisfy everyone’s taste buds. Many of the wat dishes use niter kebbeh (a spiced and clarified butter) in the cooking to enhance the flavors even more but vegetable oil is a common substitute, especially for vegetarians and people keeping kosher.

This balancing act of flavors brings out the best in the fish, and your cooking. The onions and tomatoes contribute a sweetness whereas the ginger and garlic add a complex and savory taste. Lastly, the addition of the punch of Berbere spice blend and the kick of the jalapeno peppers adds a subtle but potent heat to the dish. This dish takes the best flavors and spices of Ethipioan cuisine and makes it in the traditional wat style.

If you’re looking for a recipe to impress your finest guests, or you’re just in the mood for a flavorful fish dish, asa wat is the way to go. If (and when) you finally do make it, send us some pictures and tag us @gokoshercowboy on Instagram. We can’t wait to see how it comes out!

Ethiopian Spicy Fish Stew (Asa Wat)

This is a great way to spice up your fish. The onions add sweetness, while the turmeric, Berbere spices, ginger and jalapenos take it to another level. If you like robust heat and flavor, you'll love this Ethiopian recipe.

• 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)

1. Sprinkle 2 tsp turmeric over fish; set aside.

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.

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.

Red onions are often seen in Ethiopian dishes and instead of frying in oil, they are often
dry-fried for around 15 minutes before oil is added. This recipe is just one version of this
popular Ethiopian fish dish; there are many others.

Fish

Eritrea, Ethiopian

asa, berbere, ethiopian, fish, wat

See more Ethiopian recipes here.

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