Ethiopian Spicy Fish Stew (Asa Wat)

4.86 from 7 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Fish

Cuisine: Eritrea, Ethiopian

Keyword: asa, berbere, ethiopian, fish, wat

Servings: servings

Calories: 236kcal

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

Instructions

Sprinkle 2 tsp turmeric over fish; set aside.
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, peppers 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.
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.

Notes

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.

Nutrition