Banana-wrapped Salad-Salay is easy to make yet full of flavor. The yellowtail fish is moist and tasty, perfect with hot steamed rice. Plus, it's healthy and budget-friendly too!
Looking to include more fish in your meal planning? This banana-wrapped salay salay recipe needs to be in your back pocket! It requires simple, budget-friendly ingredients and comes together in under an hour. Perfect for busy weeknight dinners!
Check out Pinais na hipon and Filipino tamales for more recipes cooked in banana leaves.
Ingredient notes
- My favorite fish in this recipe is salad ginto or yellowtail scad. It's the perfect size, meaty and delicate, and it lends well to the seasonings. For even cooking, choose equally sized fish. If you can't find this fish, pompano, talakitok, bulao, sapsap, or tilapia are also good options.
- Tamarind powder (sinigang mix) is an easy way to add a tangy flavor, but you can also use calamansi juice or sliced kamias.
How to make Banana-wrapped Salay Salay
The fish is first generously seasoned with tamarind powder, salt, and pepper and then wrapped in layers of banana leaves with shallots, garlic, and ginger before being slow-cooked in the pot.
The process is so easy; you'll be surprised how moist and flavorful the dish turns out. Absolutely divine with heaps of piping-hot steamed rice and your choice of dipping sauce!
Cooking tips
- Check the banana leaves are free of rips or tears to ensure the water doesn't seep into the packets.
- A deep, thick-bottomed pot will do, but if you can, use a palayok or clay pot for the best flavor and aroma.
How to serve
This tasty fish is delicious as a main dish for lunch or dinner. Remove from the banana wrap and serve with steamed rice and a dipping sauce such toyomansi for maximum enjoyment.
Storing leftovers
Leftovers can be stored in a container with a tight-fitting lid and refrigerated for up to 3 days. To lock in moisture, keep the fish wrapped in banana leaves.
Ingredients
- 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
- ยผ cup water
Equipment
- banana leaves
- kitchen twine
Instructions
- Wash fish under cold, running water and drain well. Season with tamarind powder and salt and pepper to taste.
- In bowl, combine shallots, ginger, garlic, and oil.
- Arrange about 2 to 3 pieces of fish on a piece of banana leaf and top with onion mixture.
- Fold leaves to enclose fish and tie banana packet with kitchen twine to tightly enclose.
- Place banana packets in a thick-bottomed pot and add water.
- In low heat, cook for about 20 to 30 minutes or until fish is tender and fully cooked.
- Remove fish from banana wrap and serve hot with a dipping sauce of choice.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
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