Ethiopian · beginner
Ethiopian Berbere Fish Braise With Caramelized Red Onions
Flaky white fish fillets gently poached in a warm berbere and tomato skillet sauce layered with sweet melted red onions.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil or ghee in a wide skillet over medium heat. Add sliced red onions and cook for 7 minutes until deeply softened.
- 02
Add garlic and berbere spice blend to the skillet, stirring constantly for 90 seconds until warm spices are highly aromatic.
- 03
Pour in tomato sauce and warm water, stirring well to combine with the spiced onion mixture. Bring to a simmer.
- 04
Lower heat to medium-low and let sauce cook uncovered for 5 minutes to thicken slightly.
- 05
Season fish fillets lightly with salt and nestle them carefully into the simmering tomato base.
- 06
Cover skillet with a lid and poach fish for 7 to 9 minutes until flakes easily with a fork.
- 07
Drizzle fresh lemon juice over fish right before serving warm with flatbread or rice.
A LITTLE KITCHEN KNOW-HOW
skillet pan-poaching
Simmering delicate tender ingredients like fish fillets gently inside a tightly covered sauce base using indirect moist heat.
Notes from the kitchen
- 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.
