From Southeast SulawesiRice, Noodles & Staples
Sinonggi with Fish Soup
Sinonggi Kuah Ikan
The Tolaki staple of sago starch stirred with boiling water until chewy, eaten with sour fish soup and vegetables.
- Time
- 45 min
- Serves
- 4 people
- Origin
- Southeast Sulawesi
- Type
- Rice, Noodles & Staples
Ingredients
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Fish soup
To serve
How to Make
Make the soup: boil the water with turmeric, shallots, garlic, lemongrass and bruised chillies.
Add the fish, tamarind and salt. Cook until done and add the basil.
Mix the sago starch with a little cold water until smooth.
Pour in boiling water little by little, stirring fast, until the sago turns clear and chewy.
Twirl the sinonggi with two sago chopsticks (pekande) and drop it into a plate of fish soup.
Kitchen tip
The water must be at a full boil. Water that is not hot enough leaves the sago white and loose.
Questions
Where does Sinonggi with Fish Soup come from?
Sinonggi Kuah Ikan is a traditional dish from Southeast Sulawesi (capital: Kendari), in the Sulawesi region of Indonesia.
How long does Sinonggi with Fish Soup take to make?
It takes about 45 min in total to make 4 servings, including preparation.
What is the secret to a good Sinonggi with Fish Soup?
The water must be at a full boil. Water that is not hot enough leaves the sago white and loose.