Go Back
Print
Recipe Image
Equipment
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
No ratings yet
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
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Main Entree
Cuisine:
Filipino
Servings:
4
Servings
Calories:
264
kcal
Author:
Lalaine Manalo
Equipment
banana leaves
kitchen twine
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
¼
cup
water
US Customary
-
Metric
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.
Video
Notes
A deep, thick-bottomed pot will do, but if you can, use a palayok or clay pot for the best flavor and aroma.
Nutrition
Calories:
264
kcal
|
Carbohydrates:
9
g
|
Protein:
46
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
113
mg
|
Sodium:
124
mg
|
Potassium:
814
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
3
IU
|
Vitamin C:
3
mg
|
Calcium:
40
mg
|
Iron:
2
mg