Barbecued Fish, Ethiopian Style is a traditional Ethiopian recipe for a classic method of cooking fish on a barbecue with spiced butter. The full recipe is presented here and I hope you enjoy this classic Ethiopian version of: Barbecued Fish, Ethiopian Style.
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I was fascinated to see this very different method of cooking sea fish demonstrated in Ethiopia. It was so striking that I both had to try it at home and had to bring it to the attention of a much wider audience.
Ingredients:
3 large, freshly-caught fish, cleaned and scaled
salt, freshly-ground black pepper and cayenne pepper, to taste
60ml melted smen (spiced butter)
Method:
Pre-heat your barbecue, and as the coals heat up, pat the fish dry then arrange head-to tail in a wire barbecue basket. Add salted lukewarm water to a pan. Lower the fish (in the rack) into the water then place on your barbecue and gently bring the pan to a boil.
Simmer gently until the skin of the fish loosens from the flesh (about 10 minutes) then take out the rack. Remove the pan and immediately place the fish directly over the barbecue coals.
Season to taste with salt, black pepper and cayenne pepper then cook the fish for about 10 minutes per side, or until the skin is nicely crisped and the fish is done through. As the fish cooks, brush it liberally with the smen (spiced butter) each time you turn.
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