Crispy Hito with Mixed Greens and Buro Dressing

Here's a modern take on buroŚwe've given it a fresh spin by using it as a salad dressing.


September 2010 | By Rachelle Santos
Crispy Hito with Mixed Greens and Buro Dressing
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at a glance

Main Ingredient

Fish and Seafood

Type

Salads

Preparation Time

00:00:00


Date Published

September 2010

Here's a modern take on buro—we’ve given it a fresh spin by using it as a salad dressing. Try it! This native delicacy might just become a new favorite.

Serves
3 to 4 
Prep Time
20 minutes 
Cooking Time
15 minutes to cook

2 medium catfish (hito),
      filleted and sliced into 1 1/2-inch strips
2 teaspoons salt
1/2 cup cornstarch
oil for deep-frying
135 grams lettuce leaves,
       torn into bite-size pieces
135 grams mustard leaves,
      torn into bite-size pieces
1/3 cup peeled and thinly sliced radish
2 medium native tomatoes, sliced into wedges

For the buro dressing
1 1/2 tablespoons oil
1/4 cup chopped red onions
2 teaspoons minced garlic
1 (200-gram) bottle buro
      (fermented rice and shrimp)
1/2 cup shrimp stock
1 tablespoon vinegar
salt and pepper to taste

Season sliced catfish with salt. Dredge in cornstarch then deep-fry in preheated oil for 1 to 2 minutes or until golden. Drain on paper towels.

2  Make the buro dressing: Heat oil in a pan and sauté onions until translucent. Add garlic and sauté until fragrant. Add buro, stock, and vinegar; mix well. Season to taste with salt and pepper. Simmer for a minute. Transfer to a blender or food processor; blend for about 5 seconds or just until slightly smooth.

Arrange lettuce and mustard leaves in 3 or 4 serving bowls. Top with equal amounts of fried catfish, radish, and tomatoes. Drizzle buro dressing or serve on the side.

Click to read about Buro Basics: 5 Facts
Like buro? See How to Make Burong Mangga




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