Harari & Ethiopian Muslim
Fish Steak Tartar (Yeasa Kitfo)
Salmon, lemons and hot green pepper come together in this Ethiopian dish, with a kick of chilli, chilled before serving. It's finished with sliced green peppers.
20 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 20 min · 20 min total
- easy
- 1
Remove the skin from the fish, pat dry. Chop the fish into very small cubes using a very sharp knife.
- 2
Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt. Add the fish cubes, mix it well and garnish it with sliced green peppers.
- 3
Keep it in fridge for few minutes and serve it cold. You may use Mitmita instead of Awaze but without lemon juice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
