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Crispy and tangy hito to go.

Crispy Hito

INGREDIENTS:
500 grams hito, deboned and coarsely chopped
2 tbsps Worcestershire sauce
1 tsp salt
1 tsp black pepper
1 tbsp Knorr seasoning
1 leek
1 cup breadcrumbs
1 egg
cooking oil

PROCEDURE:
Mix all ingredients in a bowl. Form the mixture into small fingers.  Deep-fry until golden brown. Drain.
 

Buro

INGREDIENTS:
1 head garlic, minced
onion, minced
tomatoes, remove seeds and diced
1/4 kilo dalag, cleaned and washed
2 cups cooked white rice, cooled
3 tablespoons rock salt
mustasa leaves, wash and drain

PROCEDURE:
Prepare the fish. After washing and cleaning, cut and slice fish. Rub with salt and set aside.
Prepare the fish. Cook rice until very soft and cool. Add in the rest of the salt and mix thoroughly. Add the fish and mix.
Sautee fish and rice mixture in hot oil with minced garlic and onions, and chopped tomatoes.
Place mustasa leaf on a plate, put in crispy hito fingers and roll.
Serve buro along with the crispy hito in mustasa wraps.