Go Back
+ servings
Banana-wrapped Salay-Salay Fish on a white plate
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 Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 264kcal


  • banana leaves
  • kitchen twine


  • 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.



A deep, thick-bottomed pot will do, but if you can, use a palayok or clay pot for the best flavor and aroma.


Calories: 264kcal | Carbohydrates: 9g | Protein: 46g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 124mg | Potassium: 814mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg