Editorial sample recipeEthiopianbeginnerhalalgluten-freedairy-free-option

Ethiopian Berbere Fish Braise With Caramelized Red Onions

Name: Ethiopian Berbere Fish Braise With Caramelized Red Onions
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 550 g white fish fillets, such as cod or tilapia, cut into portions; 2 medium red onions, thinly sliced; 240 ml tomato sauce; 1.5 tbsp berbere spice blend; 2 tbsp olive oil or ghee; 4 cloves garlic, minced; 1 tbsp fresh lemon juice; 120 ml warm water

Flaky white fish fillets gently poached in a warm berbere and tomato skillet sauce layered with sweet melted red onions.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Ethiopian Berbere Fish Braise With Caramelized Red Onions

AI illustration

Technique to learn

skillet pan-poaching

Simmering delicate tender ingredients like fish fillets gently inside a tightly covered sauce base using indirect moist heat.

Instructions

Step 1: Heat olive oil or ghee in a wide skillet over medium heat. Add sliced red onions and cook for 7 minutes until deeply softened.
Step 2: Add garlic and berbere spice blend to the skillet, stirring constantly for 90 seconds until warm spices are highly aromatic.

Step 3: Pour in tomato sauce and warm water, stirring well to combine with the spiced onion mixture. Bring to a simmer.

Step 4: Lower heat to medium-low and let sauce cook uncovered for 5 minutes to thicken slightly.

Step 5: Season fish fillets lightly with salt and nestle them carefully into the simmering tomato base.

Step 6: Cover skillet with a lid and poach fish for 7 to 9 minutes until flakes easily with a fork.

Step 7: Drizzle fresh lemon juice over fish right before serving warm with flatbread or rice.

Cooking tips

Do not flip the fish fillets while poaching; steam trapped under the lid cooks them gently and preserves their tender texture.
Pat fish fillets dry with paper towels before placing them in the skillet sauce to ensure even cooking.
Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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