Fish Steak Tartar (Yeasa Kitfo) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Fish is my favorite dish. I started preparing, serving and eating fish steak tartar over 25 years ago when I was in Senegal (West Africa) where the fish was very fresh, direct from Atlantic Ocean. Ingredients:
2 lbs tuna (fresh, top quality fish like in a sushi restaurant) or 2 lbs salmon (fresh, top quality fish like in a sushi restaurant) or 2 lbs halibut (fresh, top quality fish like in a sushi restaurant) |
2 1/2 tablespoons extra virgin olive oil |
1 tablespoon shallots (finely chopped) or 1 tablespoon red onion (finely chopped) |
1 tablespoon chili paste (awaze) |
1 lemons or 1 lime |
1 hot green pepper (thinly sliced) |
salt and black pepper |
Directions:
1. Remove the skin from the fish, pat dry.
2. Chop the fish into very small cubes using a very sharp knife.
3. Mix the olive oil, shallot, awaze, lemon juice, black pepper and salt.
4. Add the fish cubes, mix it well and garnish it with sliced green peppers.
5. Keep it in fridge for few minutes and serve it cold.
6. P.S. You may use Mitmita instead of Awaze but without lemon juice.
7. * You will find these spices in Ethiopian shops/groceries.
8. ** To find my awaze recipe please visit my website .
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