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Firm white fish fillets (tilapia or nile perch)
600 g
Onions, finely chopped
2
Berbere spice
2 tbsp
Garlic, minced
3 cloves
Ginger, grated
1 tsp
Tomato, chopped
2
Oil
⅓ cup
Lemon
1
Water
1½ cups
Salt
to taste
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