Fish Fillet Sago and Pork Fillet Sago Thai Dessert

Sakhu Sai Pla / Sakhu Sai Moo Thai Dessert is another royal-style Thai dish that is quite difficult to find nowadays. Traditional sago flour made from the sago palm has become rare, making the authentic original taste difficult to recreate. However, using ready-made sago pearls or sago flour can still produce a delicious version in its own way.

 

- 1 cup grilled fresh snakehead fish meat (can be replaced with minced pork)

- 200 grams instant white sago pearls

- 1/2 teaspoon black peppercorns

- 1 tablespoon Thai garlic

- 2 tablespoons palm sugar

- 1/2 teaspoon coarse salt

- 1/4 cup sliced shallots

- 1/4 cup roasted peanuts

- 3 coriander roots

- Fried garlic, lettuce, coriander, bird’s eye chilies, and side vegetables as preferred

- Banana leaves

- 1 1/2 teaspoons fish sauce

- Ice-cold water

- 2 tablespoons vegetable oil for stir-frying

 

- Mortar and pestle

- Mixing bowl

- Measuring cup

- Steamer

- Measuring spoon

- Frying pan

- Spatula

 

1. Place the raw sago pearls in a mixing bowl and sprinkle ice-cold water evenly over them. Cover tightly and let rest for 30 minutes. After the sago has absorbed the water, add a little more water as needed and knead until the texture becomes sticky and workable. Let the dough rest for another 1 hour.

 

2. To prepare the fish filling, boil the snakehead fish in rapidly boiling water. Once the fish is added, reduce the heat to medium, cover the pot, and cook until the fish is done. Transfer the cooked fish immediately into cold water to cool it down, then remove the skin and bones carefully. Pound coriander roots, garlic, and black pepper together. Heat a pan, add vegetable oil, then stir-fry the pounded aromatic paste until fragrant. Add the fish meat and stir-fry until dry. Season with palm sugar, fish sauce, salt, roasted peanuts, and sliced shallots. Continue stir-frying until the filling becomes sticky and dry enough to shape. Set aside to cool.

 

3. Shape the cooled filling into small round balls. Wrap each ball with the prepared sago dough. Lightly brush banana leaves with vegetable oil, place the wrapped sago dumplings on top, and steam over boiling water for 10-15 minutes until the dough is fully cooked and translucent. Serve with fried garlic and side vegetables.

 

Tip: Kneading the sago with ice-cold water helps reduce excessive stickiness, making it easier to shape. The filling should be stir-fried until dry, so it will not become mushy when wrapped with the sago dough.

 

 

A: It is a traditional Thai savory snack made from sago dough filled with seasoned fish or pork, then steamed until the outer layer becomes soft and translucent.

 

A: Sakhu Sai Pla uses fish filling, typically snakehead fish, while Sakhu Sai Moo uses minced pork. Both share the same preparation technique but differ in flavor and richness.

 

A: The preparation process is detailed and time-consuming, requiring careful handling of sago and properly cooked filling. Authentic sago from the sago palm is also harder to source.

 

A: A dry filling ensures that the dumplings hold their shape during wrapping and steaming, preventing them from becoming soggy or breaking apart.

 

A: It is best served warm with fried garlic, lettuce, coriander, and fresh chilies to enhance flavor and provide balance.

 

A: Yes. Ready-made sago pearls are commonly used today and still provide a good texture, although the flavor may differ slightly from traditional sago.

 

A: It is best enjoyed immediately after steaming while the sago is soft and translucent and the filling is warm and aromatic.