Asa Goulash

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Fried fish with berbre and tomato stew, this goulash is very simple but delicious and one of my favorites. Ideal year round and best served with enjera and simple tomato and lettuce salad.

Using high heat resistant cooking oils to fry the fish will be ideal for even cooking of the fish cubes without burning the outside,  my choices are canola and Avocado Oil but Avocado oil  have a slightly nutty taste that may be passed on to anything you deep fry in it. 

I personally prefer tilapia or sea bass for this recipe, growing up in Ethiopia those were the two types of fishes available fresh in the market, I think that is probably why I prefer those two 🙂 but you can subtitle with other fishes that have similar characteristics as tilapia, lean and flaky, like black sea bass, striped bass, branzino, catfish, red snapper and rainbow trout.

Please comment below if you have ever made it with one of the above fish choices

For frying pan I used on this recipe click here

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Asa Goulash

Fried Tilapia with berbre and tomato stew
Prep Time30 mins
Course: Main Course, Side Dish
Cuisine: Ethiopian
Keyword: asa, berbere, fish, goulash
Author: Samrawit Asfaw

Materials

  • 2 Pieces Tilapia (about 4-6 oz each ) *see note for other options
  • 3 cups Canola oil or more depending on the size of your frying pan
  • 1 piece Onion
  • 1/2 piece Carrot
  • 6 tbsp Olive oil
  • 2 pieces Anchovy (optional)
  • 1 pieces Tomato
  • 3 cloves Garlic
  • 1/4 cup Berbere
  • 1/4 cup water
  • 2 sprig Rosemary
  • Salt and Pepper

Instructions

  • Wash and cut the fillets into small pieces (cubes) pat dry them with towel and season with salt and pepper
  • Heat oil to 365 degrees F (185 Degrees C) . Fry the fish until golden brown, and flesh is easily flaked with fork then set aside.
  • On another pot Saute onion, carrot and Anchovy with olive oil for 5-7 minutes
  • Add pureed tomato and garlic, saute 2-3 minutes
  • Add berbere, cook for 7-10 minutes on low heat adding 2-3 tbs water at a time so it doesn't stick to the pan, stir regularly
  • Add rosemary, fried fish followed by salt and pepper
  • serve warm and Enjoy!

Notes

  • Use high heat resistant cooking oils to fry the fish for even cooking,  my choices are canola and Avocado Oil but Avocado oil  have a slightly nutty taste that may be passed on to anything you deep fry in it. 
  • may use other fishes that have similar characteristics as tilapia, lean and flaky like black sea bass, striped bass, branzino, catfish, red snapper and rainbow trout.
  • For frying pan I used on this recipe click here

For frying pan I used on this recipe click here



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