Banana-wrapped Salay-Salay is easy to make yet full of flavor. The yellowtail fish turns out moist, tasty, and perfect with piping hot steamed rice. Plus, it’s healthy and budget-friendly, too!
- Fish to use
- Cooking tips
- How to serve
- Storing leftovers
- Banana-Wrapped Salay-Salay Fish
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!
The fish are first seasoned generously with tamarind powder, salt, and pepper, and then wrapped in layers of banana leaves with shallots, garlic, and ginger, before hitting the pot to slow cook.
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!
Fish to use
Salay ginto or yellowtail scad are my favorite fish to use in this recipe. Not only are they the perfect size, but they’re also meaty and have a delicate taste that lends well to the seasonings.
If you can’t find them, 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.
- Check the banana leaves are free of rips or tears to ensure the water doesn’t seep into the packets.
- For even cooking, choose equally sized fish.
- 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.
Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days. Keep the fish wrapped in the banana leaves to lock in moisture.
- 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
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.