Asa Tibs

Cut the white fish fillet into pieces about 3 cm thick and pat dry with a paper towel. Sprinkle evenly with berbere and salt, cover and let marinate in the fridge for 60 minutes.

Pour oil into a large deep skillet to a depth of 1–2 cm and heat over medium-high heat to about 180 °C.

Fry the fish in batches in the hot oil until golden brown on all sides and cooked through, about 4–6 minutes per batch, depending on the thickness of the pieces.

Transfer the fish to a plate lined with paper towel to drain excess oil, and season lightly with salt.

Drain most of the oil from the skillet, leaving about 1 tbsp. Add the thinly sliced onion and cook for about 10 minutes, stirring often, until golden and soft.

Add the minced garlic and finely chopped chili, and cook for another 1 minute. Return the fish to the skillet, pour in the lime juice and gently toss so the onion-spice mixture coats the pieces.

Serve asa tibs hot right away, drizzled with the juices from the skillet and with lime wedges on the side.