Banana-Wrapped Salay-Salay Fish
Banana-wrapped Yellowtail scad is easy to make, healthy, and budget-friendly, too! The fish turn out moist and flavorful, perfect with piping hot steamed rice!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds (about 12 pieces) salay-salay fish, cleaned and gutted
- 2 tablespoons tamarind powder
- salt and pepper to taste
- 3 shallots, peeled and finely chopped
- 1 thumb-size ginger, peeled and julienned
- 3 cloves garlic
- 1 teaspoon canola oil
- 1/4 cup water
Instructions
- 1
Wash fish under cold, running water and drain well. Season with tamarind powder and salt and pepper to taste.
- 2
In bowl, combine shallots, ginger, garlic, and oil.
- 3
Arrange about 2 to 3 pieces of fish on a piece of banana leaf and top with onion mixture.
- 4
Fold leaves to enclose fish and tie banana packet with kitchen twine to tightly enclose.
- 5
Place banana packets in a thick-bottomed pot and add water.
- 6
In low heat, cook for about 20 to 30 minutes or until fish is tender and fully cooked.
- 7
Remove fish from banana wrap and serve hot with a dipping sauce of choice.