Fish Steak Tartar (Yeasa Kitfo) Recipe #374384
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.
20 min | 20 min prep
SERVES 6
- 2 lbs tuna or salmon or halibut (fresh, top quality fish like in a sushi restaurant)
- 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon shallot or red onion (finely chopped)
- 1 tablespoon chili paste (awaze)
- 1 lemon or lime
- 1 hot green pepper (thinly sliced)
- salt and black pepper
- Remove the skin from the fish, pat dry.
- Chop the fish into very small cubes using a very sharp knife.
- 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.
- Keep it in fridge for few minutes and serve it cold.
- P.S. You may use Mitmita instead of Awaze but without lemon juice.
- * You will find these spices in Ethiopian shops/groceries.
- ** To find my awaze recipe please visit my website http:// www.yewoinfamilycooking.com.
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5 stars