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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


  • 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


  • 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!


  • 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