I know, I know. I promised you brand new recipes everyday yet it’s been almost a week since my last one. Ugh! I should really be better with posting consistently now that I am already blogging full time and no longer have a 9 to 5 job to take me away from my blog tasks. Believe me, I am hard at work at making this whole blogging-as-a-career work. I am all in. In fact, I just finished a post on my other blog, Onion Rings and Things, which took a good 2 hours of rounding up 100 of the best cookie recipes on Pinterest. If you want to check it out, you can visit here and while there, you might also want to download the treat bag topper printable. It’s super cool and FREE. 🙂
On to our menu for the day, banana-wrapped salay-salay fish. I am the first to agree, the photo isn’t the most inviting, what with dead, waxy eyes staring back at ya. But give me a little faith, my friends, this dish is nothing short of awesome!
The yellowtail 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. As I’ve said, nothing short of awesome! The salay-salay comes out super moist, flavorful and just absolutely divine with tamarind and bagoong dipping sauce (the recipe I will share with you in the days ahead), you’ll be eating more rice than you should.
- 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 oil
- ¼ cup water
- banana leaves
- 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 dipping sauce of choice.