Entree: Papua New Guinea – Northern Culinary Region – Sago with Fish (Thick sago starch porridge served with fish poached in savory coconut broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 15 min

Total 1 hr

Ingredients

- 2 cups (320 g) sago pearls
- 8 cups (1.9 L) water for cooking sago
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) water or fish stock
- 2 firm white fish fillets, approx. 6 oz (170 g) each
- 1 small onion, thinly sliced (approx. 70 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1 small fresh red chili, minced (optional)
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 g) sea salt, plus more to taste
- 1/2 tsp (1 g) ground turmeric or a 1-inch piece fresh turmeric, grated
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Freshly ground black pepper to taste

Instructions

1. Rinse the sago pearls under cold water until the rinse runs clear. Soak the sago in 2 cups (480 ml) of water for 10–15 minutes, then drain.
2. In a medium pot bring 6 cups (1.4 L) of water to a rolling boil. Add the soaked sago pearls and stir immediately to prevent sticking. Reduce heat to medium and simmer, stirring frequently, until the pearls become translucent and no white center remains, about 12–15 minutes. Add more water a little at a time if the sago becomes too thick.
3. Once translucent, drain any excess water, return the cooked sago to the pot, stir in 1 cup (240 ml) coconut milk and 1/2 tsp (2.5 g) salt. Keep warm on very low heat, stirring occasionally so it stays soft but not gluey.
4. While sago cooks, heat 2 tbsp (30 ml) vegetable oil in a separate saucepan over medium heat. Sauté the onion, garlic, and ginger until softened and fragrant, 3–4 minutes. Add turmeric and chili and cook 30 seconds more.
5. Add 1 cup (240 ml) coconut milk and 1 cup (240 ml) water or fish stock to the pan with aromatics. Bring to a gentle simmer, then season with 1 tsp (5 g) salt and black pepper.
6. Slide the fish fillets into the simmering coconut broth. Poach gently over low heat until fish is opaque and flakes easily, about 6–8 minutes depending on thickness. Spoon some broth over the fish occasionally to infuse flavor.
7. Remove fish to a plate. Stir 1 tbsp (15 ml) lime juice into the broth and taste for seasoning, adjusting salt or lime as needed.
8. To serve, spoon warm coconut sago onto plates or banana-leaf-lined bowls, place a poached fish fillet on top, ladle a little coconut broth over everything, and garnish with chopped cilantro and an extra squeeze of lime.