Asa Goulash (Ethiopian Fish Stew)
Chunks of white fish simmered gently in a berbere and tomato sauce with onion, garlic and ginger.
- Time45 min
- LevelEasy
- Costabout £2.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toss the fish gently with the lemon juice and a pinch of salt and leave for 10 minutes.
10 min - 2
Heat the oil in a wide pan over a medium heat. Cook the onions for 10 minutes, stirring often, until soft and golden. Add the garlic and ginger for 1 minute.
11 min - 3
Stir in the berbere and tomato purée and cook for 2 minutes. Add the tomatoes, green pepper, water and the rest of the salt. Simmer for 15 minutes until the sauce is rich and thick.
17 min - 4
Slide in the fish in a single layer. Spoon the sauce over, cover and cook very gently for 6 to 8 minutes, until the fish is opaque and flakes easily. Do not stir hard or it will break up.
7 min - 5
Scatter over the coriander and serve with rice, injera or flatbread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.