Firm white fish cubes seasoned with berbere and quickly sautéed with tomatoes and onions.
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Pat the fish cubes dry with a paper towel and toss them in a bowl with 1 tablespoon of berbere and a pinch of salt.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Add the fish cubes to the skillet in a single layer and sear for 2-3 minutes until golden, then remove and set aside.
In the same skillet, add the sliced onions and sauté until they become soft and translucent.
Stir in the garlic, ginger, and the remaining tablespoon of berbere, cooking for 1 minute until fragrant.
Add the diced tomatoes and jalapeño, cooking for another 3 minutes until the tomatoes begin to break down into a light sauce.
Return the fish cubes to the pan and gently toss with the vegetables for 2 minutes to heat through.
Finish with a squeeze of fresh lemon juice and serve immediately with injera or rice.
