Sinagol, Shark With Turmeric - Sabah Mff #2

Sinagol is a Bajau dish. It'sec shark together with shark liver cooked alongside turmeric. It tin can too live tin besides live cooked alongside some other pelagic fish, that is the sting ray (called Sagol Pari instead) or even puffer fish, surprisingly.

The Bajaus are traditionally from the Sulu Archipelago too they are currently the second largest ethnic grouping inward Sabah. The east coast bajaus are as well known equally the body of water gypsies. They are likewise noted for their particular abilities inward free-diving, alongside physical adaptations that enable them to see improve and dive longer underwater. The west coast Bajaus are likewise known every bit expert horsemen. I make remember learning near their Equus caballus riding piece I was a child in schoolhouse, in all probability inwards master schoolhouse.

When I saw this dish, I wanted to attempt it out because I happened to accept a big slice of shark inward the freezer, simply I didn't have whatever shark liver. Some recipes don't phone call for liver, simply I read hither, that the nigh authentic version of Sinagol is with shark liver together with the whole dish is cooked with rendered shark liver fat, or sting ray fat if i is using sting ray flesh. So, I decided to brand a trip to the moisture market, something that I don't make oft.. together with and so I was greeted with a beautiful slice of shark liver lobe from a baby shark. I'k glad it'sec a infant shark because adult sharks are high inwards mercury. For your information, shark consumption is not banned inwards my country.

And traditionally, in Sabah, baby sharks that got trapped in the shallows during depression tide are being used inwards this dish, they don't hunt for a big shark and ready only a function of it.

Shark liver, just 1 lobe This piece is about 400gm. It'second a fresh slice too the greenish is from the bile.

I am non a liver individual. I hate liver of whatever classify. The aftertaste is hard to go rid off in addition to it stays on my natural language. When I was a child, grandaunt tried to introduce pork liver to me a few times. And each time, I'll vomit everything out in addition to scrape my natural language to go rid of the aftertaste. So when an authentic version of sinagol calls for shark liver, I actually had to mean mean many times. Even subsequently buying, I thought once more, whether I should cutting it.... afterward I cut it, I contemplated whether I should photograph it inward the ingredients listing.... when it's fourth dimension to cook.... I had to think and think over again whether I should pose it inward, every bit just make a mod version of it. Lots of hesitation in addition to contemplation.

Finally, I cooked a minor piece of it, bravely position into my mouth, but to run across if I could accept the gustatory modality, earlier I ruin the whole dish. Surprisingly, I could, inward small-scale amounts. The liverish gustation was a lot milder compared to mammals' or birds'. So, I bravely decided to get with it.

Just earlier cooking, I asked myself once more, should I prepare the whole dish with rendered shark liver fatty, the virtually traditional version... or add together shark liver bits one-half fashion..... as in a slightly modernized version.... I decided to get with less liver too add together them inwards halfway. And existence really worried virtually the liver aroma, I became liberal amongst the turmeric.

Sinagol can live cooked either dry or with gravy. I wanted to play prophylactic too get alongside dry. Frankly... I am withal real reserved well-nigh this dish.

Once I have cooked this, in addition to tasted it...it was nil equally scary every bit I imagined it. Pleasant, fragrant, spicy flossy shark, zilch gamey nearly it.... a wonderful dish to get with rice.

I won't mind eating this again, but I don't intend I would purchase a lobe of liver once again, using merely a fleck of it and wasting the remainder.

forgot to photograph garlic

Sinagol
past WendyinKK
Recipe reference: Faiezamaddaru

200gm shark flesh
50gm shark liver, cut into thick slices (optional)
one onion
ane clove garlic
iv plane’s eye chilli or whatsoever sum you lot like
1-ii lemon grass
ane tsp turmeric powder (I purposely used more than, simply y'all tin purpose i/ii tsp)
Salt to sense of taste (I used ¾ tsp)
2 Tbsp petroleum

i. Boil shark flesh until it is cooked. Shred it (I didn't as my shark was quite soft in addition to flaky)
ii. Coarsely grind onion, garlic in addition to chilli together. Cut lemon grass into two inch sections as well as bash them.
three. Heat a wok as well as place inwards the onion glue, saute until fragrant. Put inwards lemon grass too farther saute until really fragrant.
iv. Add inwards liver slices too turmeric pulverisation in addition to let it prepare until it starts to loose crude oil. Put inwards shark kernel in addition to add common salt to sense of taste. Cook until the dryness you lot prefer. You may add H2O if y'all prefer some gravy.

*If you don't listen eating liver, you lot tin function more liver, in addition to render the fat out for sauteing the onion glue, but like how we make too purpose lard.
** You tin opt to get out out liver as roughly recipes on the net do non accept them too.

I am submitting this to hither, that the almost authentic version of Sinagol is amongst shark liver together with the whole dish is cooked alongside rendered shark liver fatty, or sting ray fat if i is using sting ray flesh. So, I decided to brand a trip to the wet market place, something that I don't do oftentimes.. too then I was greeted amongst a beautiful slice of shark liver lobe from a baby shark. I'k glad it'sec a infant shark because adult sharks are high inwards mercury. For your data, shark consumption is not banned inwards my land.

And traditionally, inwards Sabah, baby sharks that got trapped inwards the shallows during depression tide are existence used inwards this dish, they don't hunt for a big shark and fix entirely a function of it.

Shark liver, only ane lobe This slice is about 400gm. It'sec a fresh slice too the dark-green is from the bile.

I am not a liver individual. I detest liver of whatever classify. The aftertaste is difficult to go rid off together with it stays on my tongue. When I was a child, grandaunt tried to introduce pork liver to me a few times. And each fourth dimension, I'll vomit everything out as well as scrape my natural language to become rid of the aftertaste. So when an authentic version of sinagol calls for shark liver, I actually had to mean think many times. Even afterward buying, I idea once again, whether I should cut it.... later I cutting it, I contemplated whether I should photo it inwards the ingredients listing.... when it'sec fourth dimension to cook.... I had to intend as well as intend again whether I should lay it inward, every bit only do a modern version of it. Lots of hesitation in addition to contemplation.

Finally, I cooked a small-scale piece of it, bravely position into my mouth, merely to come across if I could accept the sense of taste, before I ruin the whole dish. Surprisingly, I could, inward small-scale amounts. The liverish gustatory modality was a lot milder compared to mammals' or birds'. So, I bravely decided to get amongst it.

Just earlier cooking, I asked myself over again, should I cook the whole dish alongside rendered shark liver fat, the nearly traditional version... or add together shark liver bits one-half way..... equally inward a slightly modernized version.... I decided to get alongside less liver in addition to add them inward halfway. And existence really worried well-nigh the liver odour, I became liberal with the turmeric.

Sinagol tin be cooked either dry out or alongside gravy. I wanted to play safe in addition to get amongst dry. Frankly... I am all the same really reserved most this dish.

Once I take cooked this, too tasted it...it was zero as scary as I imagined it. Pleasant, fragrant, spicy flossy shark, nothing gamey almost it.... a wonderful dish to go alongside rice.

I won't heed eating this once more, simply I don't intend I would purchase a lobe of liver once more, using simply a chip of it and wasting the balance.

forgot to photograph garlic

Sinagol
by WendyinKK
Recipe reference: Mary Of a Pepper's Love