Crispy Hito with Buro Wrap in Mustasa Recipe

Crispy Hito


  • 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

Cooking Instructions:

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



  • 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

Cooking Instructions:

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

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