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SAGOL/SINAGOL
Kampung Look Butun, Pulau Bum Bum, Semporna, Sabah
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Introduction and history
Sagol, also known as Sinagol or Siagol, is a special dish among the Bajau Laut and Suluk ethnic communities, particularly popular in the districts of Semporna, Lahad Datu, Sandakan, and Kudat. The name "Sagol" means “mix” or “mixture,” referring to the combination of fish meat, fish liver, and various spices to create a uniquely aromatic and flavorful dish. Sagol is often prepared using fish species with large livers, such as stingray, pufferfish, or Ogos (parrotfish). Occasionally, shark meat is used, locally referred to in the Bajau Laut language as Kalitan, which includes four types: white shark (Kalitan Pote’), sand shark (Kalitan Tutungan), whale shark (Kalitan Battikan), and hammerhead shark (Kalitan Pababag).
Functionally, Sagol serves as a daily meal for the Bajau and Suluk communities, commonly prepared for lunch or dinner. While the dish is not specifically tied to any particular ritual or ceremonial event, it is often featured during special occasions such as weddings or Thanksgiving (kenduri kesyukuran). When served at such gatherings, Sagol typically becomes one of the highlight dishes, attracting the attention and appreciation of guests due to its distinctive flavor and cultural significance.
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Main Ingredients:
1 whole fish – (stingray/shark/Ogos [parrotfish] / pufferfish), boiled and deboned for its flesh
Fish liver – Adds a rich, thick texture and distinctive flavor
½ cup tamarind juice
250 ml fish stock (from the boiled fish)
1 tablespoon salt
½ teaspoon seasoning powder (optional, according to taste)
Sauté Ingredients:
2 medium-sized fresh turmeric roots
3 shallots
1 bulb of garlic
1 Holland onion (yellow onion)
1-inch piece of ginger
3 stalks of lemongrass – bruised
10–15 bird’s eye chilies – adjust based on preferred spiciness
1 tablespoon cooking oil
Below is the step-by-step method for preparing the traditional dish Sagol: Clean the fish thoroughly and separate the liver. The liver should not be boiled together with the fish meat. Boil the fish meat along with the lemongrass stalks until fully cooked. Once cooked, drain the fish and set aside the stock to be used as the gravy base. Allow the fish meat to cool. Once cooled, shred the fish meat into small flakes and set aside. Using a mortar and pestle or blender, finely pound all the sauté ingredients: garlic, shallots, Holland onion, fresh turmeric, and ginger until smooth. Heat the cooking oil in a wok or pan, then sauté the pounded mixture until fragrant and aromatic. Add the fish liver into the sautéed mixture and stir until the liver is fully cooked and slightly crisp around the edges. Add the shredded fish into the pan and mix thoroughly with the sautéed ingredients. Pour in the tamarind juice, salt, and seasoning powder to taste. For a more soupy version, gradually add the reserved fish stock to achieve the desired consistency. Stir everything well and let it simmer for 5–10 minutes, or until the gravy thickens and all ingredients are well combined. Sagol is now ready to be served, best enjoyed with steamed white rice, putu, or aggang (a traditional Bajau staple food).
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Reference Source
Location
State JKKN Contact Information
Puan Nurshahrinna Syahrial
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Sabah
Kompleks JKKN Sabah,
Jalan Tasik off KM4 Jalan Penampang,
88200 Kota Kinabalu
SABAH
088-205070
