Fish Fillet Sago and Pork Fillet Sago Thai Dessert

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Fish Fillet Sago and Pork Fillet Sago Thai Dessert It is another royal dish that is quite difficult to find nowadays, and the sago flour made from the sago tree is quite difficult to recover, making the authentic taste is quite difficult to make. But using normal ready-made sago flour, it's delicious in another way.

 

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

- Instant white sago flour 200 g.

- 1/2 teaspoon black peppercorns

- 1 tablespoon of Thai garlic

- 2 tablespoons of palm sugar

- 1/2 teaspoon coarse salt

- 1/4 cup sliced ​​shallots

- 1/4 cup roasted peanuts

- 3 coriander roots

- Fried garlic, lettuce, coriander, chilli, side dishes as you like

- Banana leaf

- 1 1/2 teaspoons of fish sauce

- Water (cold)

- 2 tablespoons of vegetable oil for stir-frying

 

- Mortar

- Basin

- Measuring cup

- Steamer

- Measuring spoon

- Frying pan

- Turner

 

1. The first step, put raw sago flour in a basin and sprinkle with cold water, arrange all over the sago, then close the lid tightly. Set aside for 30 minutes. flour for another 1 hour.

 

2. The process of making fish fillings by bringing the snakehead fish to a boil in the boiling water. When you put the fish into it, adjust the heat to medium and close the lid and boil until the fish is cooked. The cooked fish is immediately soaked in cold water to cool the fish, then remove the meat without the skin, carefully spreading it. Then bring the coriander root, garlic and black pepper, then pound together, then bring the pan to heat, add oil, followed by the pounded samphire and stir fry until fragrant, then add the carved fish and fry until dry, followed by sugar. Fish sauce, salt, roasted peanuts, shallots, and stir-fry until sticky filling has been set aside to cool.

 

3. Then, spin the sago filling into round balls, wrap in prepared sago flour, apply vegetable oil around the banana leaf, steam it, then steam it with boiling water for 10-15 minutes until the dough is cooked. Served with side dishes garnished with fried garlic. ready to eat.

 

Tip: Knead the tapioca flour with cold water so that the tapioca does not stick to your hands too much when molded. The sago filling should be fried until the fish meat is dry when molded and then wrapped in sago flour so that it doesn't get messy.