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● 1 fish - Stingrays, sharks, august or puffer fish

● Fish liver - The main ingredient that gives it a strong flavor and unique texture

● 2 cloves of live turmeric (medium size)

● 3 shallots

● 1 garlic pumpkin

● 1 Holland onion

● 1 ginger (medium size)

● 3 lemongrass stalks

● 10-15 bird’s eyes chilies seeds - follow respective spicy stage

● ½ tablespoon salt

● ½ teaspoon seasoning powder

● 1 tablespoon cooking oil

● ½ cup tamarind water

● ½ bowl fish broth

1. Clean and separate the fish liver first.

2. Boil the fish fillets with lemongrass until cooked except for the fish liver. Drain and let cool. Save the broth to use as the base of the broth.

3. Once the fish has cooled, shred the fish fillets into small pieces and set aside.

4. Mash the garlic, onion, holland onion, turmeric and ginger until lush.

5. Heat the oil in a pan and sauté all the spices that have been pounded until it smells good, then add the fish liver and stir until the liver is fully cooked.

6. After that, add the shredded fish and mix with the stir-fry ingredients.

7. Add tamarind water, salt and seasoning powder to taste. If you want a soupy version, add the fish broth little by little.

8. Stir the ingredients well and let it cook for 5-10 minutes until the sauce thickens.

9. Sagol is ready to be served with white rice, putu or aggang.

Alulakkal bin Hj. Kalingkung. 70 years old. Kampung Look Butun, Pulau Bum Bum, Semporna, Sabah. 3 October 2024.

Sitti Kanih binti Hj. Amat Banang, 67 years old, Kampung Look Butun, Pulau Bum Bum, Semporna, Sabah;. 3 October 2024.

Jamilah binti Alulakkal. 48 years old. Kampung Look Butun, Pulau Bum Bum, Semporna, Sabah. 3 October 2024.