Asa Wat (Ethiopian Spiced Fish Stew) over Rice

About This Recipe

Asa wat, Ethiopian spiced fish stew, is traditionally eaten during fasting periods when Ethiopian Orthodox Christians avoid meat and dairy, making it one of the country's most common ways to prepare fish. The stew begins with a long, slow-cooked onion base, cooked down without oil at first until deeply softened, which is the technique behind nearly every Ethiopian wat (stew) and what gives the sauce its thick, rich body before any spice or liquid is added. Berbere is stirred in and bloomed in oil once the onions have cooked down, along with garlic and ginger, before firm white fish is added to simmer gently until just cooked through — overcooking the fish is the most common mistake, since the stew itself needs much longer to develop flavor than the fish needs to cook. Served over rice instead of the more traditional injera, with fresh herbs scattered on top, this keeps the stew's deep, warming spice at the center of the dish in an easy weeknight format.

Ingredients

Serves 4

• 700 gfirm white fish fillets(such as cod or tilapia, cut into large chunks)
• 1 tbsplemon juice
• 0.5 tspfine sea salt
• 3 largeonions(finely chopped)
• 3 tbspniter kibbeh or vegetable oil
• 4 clovesgarlic(minced)
• 1 tbspfresh ginger(grated)
• 3 tbspberbere spice blend
• 2 tbsptomato paste
• 2 cupswater or fish stock
• 1 tspfine sea salt(for the stew)
• 3 cupscooked white rice(for serving)
• 0.25 cupfresh cilantro(chopped, for garnish)

Instructions

1. 1

   Season the fish

   Toss fish chunks with lemon juice and salt. Set aside while you prepare the stew base.

2. 2

   Cook down the onions

   In a dry, wide pot over medium-low heat, cook chopped onions, stirring often, for 15-18 minutes until deeply softened and starting to turn golden, adding a splash of water if they start to stick.

   Resist rushing this stage — a properly cooked-down onion base is what gives Ethiopian wat its signature thick, deep flavor rather than tasting watery.

3. 3

   Add fat and aromatics

   Stir in niter kibbeh or oil, garlic and ginger. Cook 2 minutes until fragrant.

4. 4

   Bloom the berbere

   Add berbere and tomato paste, stirring constantly for 2 minutes until the mixture darkens and the oil separates slightly to the surface.

5. 5

   Build the stew

   Pour in water or fish stock and remaining salt. Simmer 10 minutes to let the flavors meld and the sauce thicken slightly.

6. 6

   Add the fish

   Gently nestle the fish into the sauce. Cover and simmer 8-10 minutes until the fish is just cooked through and flakes easily.

7. 7

   Serve

   Spoon the stew and fish over rice, and garnish with fresh cilantro.

Variations

• •

  Serve with injera instead of rice for a more traditional presentation, using pieces of the flatbread to scoop up the stew.

• •

  Add diced tomato along with the tomato paste for a fresher, slightly tangier sauce.

• •

  Make it spicier by increasing the berbere to 4 tablespoons if you prefer more heat.

Storage

Refrigerate the stew up to 3 days; the fish is best eaten within 2 days for the best texture. Reheat gently over low heat, being careful not to boil hard, which can toughen the fish further.

Frequently Asked Questions