Crispy Catfish with Mixed Greens and Buro Dressing

Crispy Catfish with Mixed Greens and Buro Dressing (Ren Yi's) Pic


Buro is cooked rice fermented with salt and shrimps or fish. This Central Luzon delicacy is an acquired taste – sour, salty, and with a strong aroma.


Serves: 4 persons

Prep Time: 20 minutes

Cooking Time: 15 minutes




  • 2 medium-size catfish (hito), filleted and cut into 1 1/2-inch strips.
  • 2 teaspoons salt
  • 1/2 cup cornstarch
  • oil for deep frying
  • romaine lettuce leaves, torn into pieces
  • mustard leaves, torn into pieces
  • 1/3 cup thinly-sliced radish
  • 2 native tomatoes, cut 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 fermented rice (buro)
    • 1/2 cup shrimp stock
    • 1 tablespoon vinegar




  • Season fish with salt. Dredge in cornstarch then deep-fry in hot oil until golden brown and crisp. Drain on paper towels.
  • For the buro dressing:
    • Heat oil in a pan then sauté the onions until translucent.
    • Add garlic and sauté until fragrant.
    • Stir in buro, stock, and vinegar.
    • Season with salt and pepper. Simmer for a minute.
    • Transfer to a blender or food processor and process just until it’s slightly smooth.
  • Arrange lettuce and mustard leaves in a salad bowl.
  • Top with fried catfish, radish, and tomatoes.
  • Drizzle with dressing just before serving, or serve it on the side.



  • For additional crunch and punch, fry some Sapporo Pancit Bihon (rice noodles) in hot oil until crisp, then sprinkle over salad just before serving.


Recipe from Yummy: Filipino Favorites. Published by Summit Media and edited by Mabel David-Pilar.


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