Entree: Papua New Guinea – Southern Culinary Region – Saksak (Steamed sago and coconut dumplings with flaked smoked fish served as a hearty main)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 cups (240 g) sago starch
- 1 1/2 cups (360 ml) canned coconut milk
- 1 cup (240 ml) water, plus extra as needed
- 1 tsp (5 ml) salt
- 1 tbsp (15 ml) vegetable oil
- 1 small red onion, chopped, approx. 3 oz (85 g)
- 2 cloves garlic, minced (about 2 tsp / 10 ml)
- 1 small hot pepper (scotch bonnet or bird's eye), seeded and finely chopped, optional
- 1 tbsp (15 ml) grated fresh ginger
- 1 lb (450 g) smoked fish (reef fish, mackerel or similar), skin and bones removed, flaked
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- Banana leaves for wrapping
- Lime wedges for serving

Instructions

1. Soften the sago: In a large bowl, whisk the sago starch with the coconut milk, 1 cup (240 ml) water and 1 tsp (5 ml) salt until a smooth, slightly thick batter forms. Let rest 10 minutes; add a splash more water if too stiff to stir.
2. Prepare filling: Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Sauté the chopped onion (approx. 3 oz / 85 g) until translucent, about 4 minutes. Add minced garlic (about 2 tsp / 10 ml), grated ginger (1 tbsp / 15 ml) and the optional chopped hot pepper and cook 1 minute until fragrant.
3. Add fish and herbs: Stir in the flaked smoked fish, breaking larger pieces apart, and heat through 2–3 minutes. Remove from heat and fold in 2 tbsp (30 ml) chopped cilantro or parsley. Adjust seasoning with a pinch more salt if needed.
4. Assemble dumplings: Wipe banana leaves clean and pass quickly over a flame or in hot water to make them pliable. Cut into 8–10 squares (about 8x8 inches / 20x20 cm). Place about 1/4 to 1/3 cup (60–80 ml) of the sago batter onto each leaf square, top with 2–3 tbsp (30–45 ml) of the smoked fish filling, then cover with another 1/4 cup (60 ml) of batter. Fold or roll the leaf to enclose tightly and secure with kitchen twine or toothpicks.
5. Steam: Arrange wrapped parcels in a steamer basket, leaving space between parcels. Steam over rapidly boiling water for 45–55 minutes, until sago is translucent and set. Check water level occasionally and replenish as needed.
6. Rest and serve: Let parcels rest 5 minutes, then unwrap carefully. Serve hot with lime wedges for squeezing and additional fresh herbs on the side.