Ye Assa Tibs Recipe

Marinate fish

Pat the diced fish dry with paper towels. In a bowl, combine fish, lemon juice, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Toss gently to coat and let rest while preparing other ingredients (10–15 minutes).

Prepare aromatics: thinly slice the onion, mince the garlic, slice the peppers, and chop the scallions. This mise en place will allow quick sautéing so the fish doesn't overcook.

Mix the berbere, mitmita (or cayenne), ground coriander, cumin, and smoked paprika in a small bowl so they are ready to add during cooking.

Sear aromatics

Heat a large heavy skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add the sliced onions and a pinch of salt. Sauté 4–6 minutes until the onions are soft and beginning to brown on the edges.

Add garlic & peppers

Push the onions to the side, add the remaining 1 tablespoon oil to the center of the pan. Add the minced garlic and sliced hot peppers. Cook 1–2 minutes until fragrant, stirring so the garlic doesn't burn.

Toast spices

Sprinkle the mixed spices over the aromatics and stir to coat. Cook 30–45 seconds to bloom the spices, stirring constantly so they don't scorch.

Add fish

Increase heat to medium-high. Add the marinated fish cubes in a single layer, spacing them slightly. Let cook undisturbed 1–2 minutes to brown lightly on one side, then gently stir and cook another 1–2 minutes until mostly opaque but not overcooked.

Finish with stock

Pour in 1 cup of stock (or water) and gently stir, scraping up any browned bits. Reduce heat to medium-low and simmer 3–4 minutes until the fish is cooked through and the sauce has reduced slightly. Taste and season with remaining 1/2 tsp salt and black pepper as needed.

Add scallions & herbs

Stir in the chopped scallions and remove from heat. Sprinkle chopped cilantro or parsley if using, and squeeze a lemon wedge over the dish to brighten flavors.

Transfer Ye Assa Tibs to a warm serving platter or bowls. Serve immediately with extra lemon wedges alongside injera, steamed rice, or crusty bread to soak up the spiced pan sauce.