Chef Kurt Linsi of the Ethiopian Airlines was chef for Emperor Haile Selassie for ten years. He is one of the world’s outstanding cooks. We love his method for broiling fish.


2 - 3 freshly caught whole fish

salted lukewarm water



seasoned oil or butter (optional)


Place 2 or 3 freshly caught whole fish, cleaned, on a wire rack. Lower the rack carefully into a long pan of salted lukewarm water. Bring the water up to a boil slowly and simmer until the skin loosens. Lift the fish out rack and all and place it directly over a hot charcoal fire. Sprinkle with salt and pepper and, as soon as the fish begins to flake, remove from fire and serve immediately.

If fish appears dry brush it carefully with seasoned oil or butter.


Serves 8.


country : Ethiopia

course : fish dish


source : The African Cookbook : Menus and Recipes from Eleven African Countries and the Island of Zanzibar / Bea Sandler


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