Fish Kitfo Recipe

Prepare fish

Pat the fish fillets dry with paper towels. Cut into 1/4- to 1/2-inch dice (or very finely mince) — kitfo is traditionally finely chopped, so mince if you want a closer texture to the Ethiopian dish.

Make marinade

In a bowl combine lemon juice, olive oil, minced garlic, grated ginger, berbere, mitmita (if using), and 1 teaspoon salt. Whisk until blended.

Add the diced or minced fish to the marinade and toss gently to coat. Cover and refrigerate for 15–25 minutes — allow acid and spices to lightly cure and flavor the fish but do not leave much longer to avoid 'cooking' it through.

Clarify and infuse butter

Melt the 6 tablespoons unsalted butter in a small saucepan over low heat until it separates and foam rises. Skim foam if desired and reduce heat to very low. Add the niter kibbeh or whole spices (lightly bruised cardamom pods, a 1-inch cinnamon stick, a pinch of fenugreek and a clove or two) and gently infuse on the lowest heat for 6–8 minutes; do not brown. Strain the butter into a small heatproof bowl to remove solids and return clean infused butter to the pan.

Add the minced shallot to the warmed infused butter and sauté on low heat for 1–2 minutes until softened and translucent but not browned. Remove from heat.

Taste a small piece of the marinated fish. Combine most of the warm spiced butter with the marinated fish (reserve about 1 tablespoon of butter for finishing). Gently fold the butter through so the fish is evenly coated — this warms the fish slightly and melds flavors without fully cooking it. Adjust salt to taste.

If you prefer your kitfo slightly more cooked, place the butter-coated fish in the warmed pan for 1–2 minutes, stirring gently, then remove from heat immediately.

Finish by drizzling the reserved tablespoon of clarified butter or ghee over the fish and sprinkle the chopped cilantro on top.

Arrange warm injera or flatbreads on a serving platter. Place the fish kitfo in the center or in small bowls.

Toss sliced tomatoes and onions with 1/2 tsp salt, 1/4 tsp black pepper and a squeeze of lemon juice; place alongside the fish as a fresh salad accompaniment (yeqimem or ayib-like contrast).

Serve immediately with lemon wedges. To eat traditionally, use pieces of injera to scoop up the fish and salad.