Entree: Papua New Guinea – National Cuisine – Saksak (Steamed sago dumplings mixed with coconut and smoked fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 2 cups (260 g) sago starch or sago flour
- 1 1/2 cups (360 ml) canned coconut milk
- 3/4 cup (180 ml) warm water, plus more as needed
- 8 oz (225 g) smoked fish, flaked and bones removed
- 1 small onion, finely chopped
- 1 fresh red chili, seeded and finely chopped (optional)
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) lime juice
- Banana leaves or parchment sheets for wrapping

Instructions

1. In a large bowl combine the sago starch, salt, and black pepper. Stir in the coconut milk and 3/4 cup (180 ml) warm water gradually until a thick, slightly sticky dough forms; add additional warm water a tablespoon at a time if too dry.
2. Fold the flaked smoked fish, chopped onion, chili (if using), and chopped cilantro into the sago dough until evenly distributed. Taste and adjust salt or lime juice.
3. Cut banana leaves into 8–10 inch (20–25 cm) squares and briefly pass over a low flame or hot pan to make them pliable, or use parchment if unavailable.
4. Divide the mixture into 6 equal portions. Shape each portion into a log or flattened oval and place in the center of a leaf square. Fold and secure the leaf to form a tight parcel.
5. Arrange parcels in a steamer basket over rapidly boiling water, cover, and steam for 35–45 minutes until the sago is translucent and set.
6. Remove parcels from steamer and let rest 5 minutes. Unwrap and serve hot with extra lime wedges and a side of boiled greens or root vegetables typical to Papua New Guinea.