Ethiopian Fish Tibs Recipes
ETHIOPIAN ASA TIBS
Ethiopian Asa Tibs & Berbere Spice Mix is a delicious fried fish treat for any party. The ubiquitous Ethiopian spice blend is so versatile and can be used with any variety of foods.
Provided by Chef Mireille
Categories Fish & Seafood
Time 1h30m
Number Of Ingredients 8
Steps:
- Sprinkle berbere over fish and leave for 1 hour to marinate.
- Heat enough oil in a large skillet for deep frying. Add fish pieces and fry until golden on all sides and cooked through. Remove to a paper towel lined plate to absorb excess oil. Sprinkle with a little salt.
- Add onions and cook until golden and caramelized, about 10 minutes. Most of the oil will have evaporated. Add garlic and chiles. Cook for 1 more minute.
- Return fish to the pan. Add lime juice and toss to combine.
- Serve with lime and an extra garnish of more berbere.
Nutrition Facts : Calories 443.93 kcal, Carbohydrate 10.42 g, Protein 23.66 g, Fat 35.34 g, SaturatedFat 3.11 g, Sodium 563.07 mg, Fiber 4.01 g, Sugar 2.56 g, ServingSize 1 serving
TIBS, ETHIOPIAN STIR-FRIED BEEF OR VENISON
This dish is super easy to make, but you do need a few unusual ingredients and spices, and you need to have everything set to go before you start cooking because it comes together very fast. First, you must get yourself some Ethiopian berbere. It comes as either a spice mixture or a paste. You can buy it online or in places like Whole Foods or Cost Plus Market, or you can make it yourself. You'll also need clarified butter, although this tastes more authentic if you make your own Ethiopian spiced butter. Of the many spices listed in the ingredients, the most important is the fenugreek. It is this spice that makes the version of tibs we served at Horn of Africa different from most others.
Provided by Hank Shaw
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
- The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.
Nutrition Facts : Calories 444 kcal, Carbohydrate 10 g, Protein 54 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 222 mg, Sodium 391 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ETHIOPIAN FISH TIBS
Steps:
- Mix the lime juice and berbere paste in a glass container. Marinate fish for 1 hour. Place a skillet over a medium heat. Add oil and paprika and cook for 1 minute. Add the garlic and ginger and cook for 1-2 minutes. Add the fish with the marinade liquid, the tomato sauce and the fish stock. Cook the first side for 2-3 minutes. Turn it over to cook on the other side for 2-3 minutes. It's done when the fish is flaky. Pour the contents into a bowl and sprinkle cilantro over the top. Serve with rice or flatbread.
MARCUS SAMUELSSON'S TIBS RECIPE BY TASTY
Here's what you need: beef tenderloin, canola oil, kosher salt, pepper, berbere, broccoli rabe, spiced butter, medium red onion, garlic, ginger, jalapeñoes, fresh rosemary, ground cumin, crushed tomato, red wine vinegar, dijon mustard, medium tomatoes, fresh cilantro, injera, cheese
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- Cut the beef tenderloin into cubes. Reserve any fat trimmings and other scraps.
- Heat the canola oil in a large skillet over high heat. Add the beef scraps and stir to season the pan. Add the cubed beef to the skillet and season to taste with salt, pepper, and berbere. Sear the meat for 2 minutes, then remove from the pan and let rest. Keep any meat juices behind in the pan.
- To the pan, add the broccoli rabe and cook until wilted. Remove from the pan and set aside.
- Add a drizzle of canola oil and the kibbeh to the same pan over medium heat. Once the kibbeh is melted, add the onion, garlic, ginger, and jalapeños and sauté for 3 minutes, until starting to soften.
- Add the rosemary, cumin, and cook for one minute. Add the crushed tomatoes, red wine vinegar, mustard, berbere, and cooked broccoli rabe. Cook for 3 minutes, until simmering
- Return the beef to the pan, along with the chopped tomatoes and cilantro. Simmer for 2 minutes to allow the flavors to meld. Remove the pan from the heat.
- Serve the tibs over injera, garnished with berbere and ayib.
- Enjoy!
Nutrition Facts : Calories 151 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 14 grams, Sugar 2 grams
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