WHAT YOU'LL NEED
- 4 pcs. hito fillet (about 170g each), skinned and rinsed
- 3 tbsp. Knorr Liquid Seasoning
- 4 tbsp. canola oil
- ¼ cup kasuy nuts
- ⅓ cup cornstarch
- salt and pepper, to taste
- calamansi, as needed
NUTRITIONAL INFORMATION
Amount per serving
Protein (g)
0.1g
Energy (kJ)
832kJ
Energy (kcal)
199kcal
Carbohydrate incl. fibre (g)
18.8g
Carbohydrate excl. fibre (g)
18.6g
Sugar (g)
0.0g
Fibre (g)
0.2g
Fat (g)
13.6g
Saturated fat (g)
1.0g
Unsaturated fat (g)
12.4g
Monounsaturated fat (g)
8.6g
Polyunsaturated fat (g)
3.8g
Trans fat (g)
0.1g
Cholesterol (mg)
0mg
Sodium (mg)
2mg
Salt (g)
0.00g
Vitamin A (IU)
0IU
Vitamin C (mg)
0.0mg
Calcium (mg)
0mg
Iron (mg)
0.10mg
Potassium (mg)
1mg
Total
0.2g
3327kJ
795kcal
75.3g
74.6g
0.0g
0.7g
54.4g
4.0g
49.8g
34.4g
15.3g
0.2g
0mg
7mg
0.02g
0IU
0.0mg
2mg
0.39mg
2mg
Let's Get Cooking
- 1 First, let’s marinate the hito with Knorr Liquid Seasoning and set this aside for 15 minutes.
- 2 Second, in a food processor, grind kasuy nuts, cornstarch, salt and pepper. Transfer to a big bowl and dredge the catfish in kasuy mixture, coating it completely.
- 3 Now, get a non-stick pan and make it nice and hot over medium heat. Pour some canola oil and fry the fish until golden brown. This will take about 4 to 5 minutes per side.
- 4 Transfer to plate and garnish with calamansi on the side and that’s our dish! See how your family will react when they try Kasuy Crusted Hito! They will be blown away by the deliciousness of this dish.