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!
Servings: 4 Servings
Calories: 264kcal
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
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: 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