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!
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.