sami asa

Small chunks of fish heavily seasoned, lightly battered, and deep-fried to a high crunch. It’s often served as a popular appetizer or finger food alongside spicy dipping sauces.

Lebleb means "warmed" or "seared." The fish is quickly cooked on a hot griddle with plenty of mitmita, green peppers, and spices, leaving it incredibly juicy, tender, and usually very fiery.

Bite-sized cubes of fish simmered in a thick, spicy tomato and berbere-based sauce with onions and garlic. Think of it as a hearty, comforting fish curry, perfect for scooping up with injera.

Boneless fish fillets coated in seasoned breadcrumbs and shallow-fried until golden brown. It’s a bit more Western-influenced but seasoned with local flair, making it a massive hit for those who prefer no bones.

Minced fish fillet sautéed with finely chopped onions, jalapeños, garlic, and seasoned with spiced butter (kibe) or oil and mitmita (hot chili powder). It’s lean, spicy, and packed with flavor.

Whole fish or large chunks seasoned with garlic and local spices, then deep-fried until the skin is perfectly crispy while the inside stays tender. Usually served with lime wedges and a side of injera or bread.