Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.