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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 10 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Sago starch — 8 1/2 oz (240 g) (original: 2 cups (240 g)) (estimated edible portion: 8 1/2 oz (240 g))
Canned coconut milk — 1 1/2 cups (360 ml) (original: 1 1/2 cups (360 ml))
Water — 1 cup (240 ml), plus extra as needed
Salt — 1 tsp (5 ml)
Vegetable oil — 1 tbsp (15 ml)
Red onion, chopped — 3 oz (85 g) (original: 1 small onion, approx. 3 oz (85 g))
Garlic, minced — 2 cloves (about 2 tsp (10 ml))
Hot pepper, seeded and finely chopped — 1 small pepper, optional
Fresh ginger, grated — 1 tbsp (15 ml)
Smoked fish, skin and bones removed, flaked — 15 7/8 oz (450 g) (original: 1 lb (450 g))
Fresh cilantro or parsley, chopped — 2 tbsp (30 ml)
Banana leaves — as needed for wrapping
Lime wedges — for serving

Show original ingredient measurements

Sago starch — 240 g (original: 2 cups / 240 g) (estimated edible portion: 240 g)
Canned coconut milk — 360 ml (original: 1 1/2 cups / 360 ml)
Water — 240 ml, plus extra as needed
Salt — 5 ml (1 tsp)
Vegetable oil — 15 ml (1 tbsp)
Red onion, chopped — 85 g (original: 1 small onion, approx. 3 oz / 85 g)
Garlic, minced — 2 cloves (about 10 ml / 2 tsp)
Hot pepper, seeded and finely chopped — 1 small pepper, optional
Fresh ginger, grated — 15 ml (1 tbsp)
Smoked fish, skin and bones removed, flaked — 450 g (original: 1 lb / 450 g)
Fresh cilantro or parsley, chopped — 30 ml (2 tbsp)
Banana leaves — as needed for wrapping
Lime wedges — for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Whisk the dry sago starch with the canned coconut milk, 1 cup (240 ml) water, and salt until smooth. Rest for 10 minutes; add a little extra water as needed for a thick but stirrable batter.
2. Heat the vegetable oil in a skillet over medium heat. Sauté the chopped red onion for about 4 minutes, until translucent. Add the minced garlic, grated ginger, and optional chopped hot pepper; cook for 1 minute until fragrant.
3. Stir in the flaked smoked fish and heat through for 2–3 minutes, breaking up large pieces. Remove from heat and fold in the chopped cilantro or parsley. Taste and add a little salt if needed.
4. Clean the banana leaves and briefly pass them over a flame or dip them in hot water to make them pliable. Cut into 8–10 squares, about 20 × 7 7/8 in (20 cm) each. Put 4 to 5 3/8 tbsp (60–80 ml) batter on each square, add 2 to 3 tbsp (30–45 ml) fish filling, and cover with about 4 tbsp (60 ml) more batter. Fold or roll each leaf tightly around its filling and secure with kitchen twine or toothpicks.
5. Arrange the parcels in a steamer basket with space between them. Steam over rapidly boiling water for 45–55 minutes, until the sago is translucent and set. Check the water level and replenish as needed.
6. Rest the parcels for 5 minutes, then unwrap carefully. Serve hot with lime wedges and additional fresh herbs if desired.

1. Whisk the dry sago starch with the canned coconut milk, 240 ml water, and salt until smooth. Rest for 10 minutes; add a little extra water as needed for a thick but stirrable batter.
2. Heat the vegetable oil in a skillet over medium heat. Sauté the chopped red onion for about 4 minutes, until translucent. Add the minced garlic, grated ginger, and optional chopped hot pepper; cook for 1 minute until fragrant.
3. Stir in the flaked smoked fish and heat through for 2–3 minutes, breaking up large pieces. Remove from heat and fold in the chopped cilantro or parsley. Taste and add a little salt if needed.
4. Clean the banana leaves and briefly pass them over a flame or dip them in hot water to make them pliable. Cut into 8–10 squares, about 20 × 20 cm each. Put 60–80 ml batter on each square, add 30–45 ml fish filling, and cover with about 60 ml more batter. Fold or roll each leaf tightly around its filling and secure with kitchen twine or toothpicks.
5. Arrange the parcels in a steamer basket with space between them. Steam over rapidly boiling water for 45–55 minutes, until the sago is translucent and set. Check the water level and replenish as needed.
6. Rest the parcels for 5 minutes, then unwrap carefully. Serve hot with lime wedges and additional fresh herbs if desired.