From the recipe collection
Buro at Crispy Hito
Crisp fried catfish served with a hot sautéed relish of trusted prepared buro, garlic, onion, and tomato.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4
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Ingredients
Tick ingredients as you prepare.
Method
- Pat the catfish dry, season with salt and pepper, and coat lightly in rice flour.
- Heat frying oil to 175°C and fry fish in batches until crisp and opaque at the centre.
- Drain on a rack while preparing the buro relish.
- Heat 2 tablespoons oil and sauté garlic, onion, and tomatoes until soft.
- Add prepared buro and cook until bubbling hot, stirring often.
- Adjust with a splash of water only if the relish is too thick to spoon.
- Arrange crisp hito with blanched vegetables and serve buro separately.
- Keep the fish dry until serving so the relish does not soften the crust.