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Bruneian ambuyat made from glossy sago starch with grilled fish and sour cacah dip.

Bruneian Ambuyat with Grilled Fish

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Brunei's glossy sago-starch staple served with grilled fish and a sharp, spicy cacah dip.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Bruneian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Ambuyat
  • 1 1/2 cups sago starch
  • 4 cups boiling water added gradually
Grilled Fish
  • 1 1/2 lb mackerel fillets skin on
  • 1 tbsp neutral oil for brushing
  • 1 tsp fine salt
  • 1 medium lime cut into wedges
Cacah Dip
  • 2 tbsp shrimp paste belacan
  • 2 medium red chilies roughly chopped
  • 1 small shallot roughly chopped
  • 1 tbsp tamarind concentrate
  • 1 tbsp fresh lime juice
  • 1 tsp granulated sugar

Equipment

  • Heatproof bowl
  • Whisk
  • Grill pan
  • Small blender
  • Bamboo skewers or chopsticks

Method
 

Make the Cacah:
  1. Blend the shrimp paste, chilies, shallot, tamarind, lime juice, and sugar with 2 tablespoons of water until coarse and spoonable. Taste and adjust the sourness or heat.
Grill the Fish:
  1. Pat the fish dry, brush with oil, and season with salt. Grill skin-side down over medium-high heat until the skin is crisp and the flesh flakes, 4 to 5 minutes per side. Keep warm.
Cook the Ambuyat:
  1. Place the sago starch in a heatproof bowl. Pour in the boiling water gradually while whisking constantly until the starch turns translucent, glossy, and elastic.
  2. Spoon the ambuyat into a serving bowl. Serve immediately with the grilled fish, cacah dip, and lime wedges, using chopsticks or a bamboo fork to twirl the sago.

Nutrition

Calories: 470kcalCarbohydrates: 59gProtein: 31gFat: 14gSaturated Fat: 3gCholesterol: 92mgSodium: 980mgFiber: 2gSugar: 5g

Notes

  • The finished sago should be smooth and stretchy, not grainy; whisk in a little more boiling water if needed.
  • Cacah can be refrigerated for up to three days, but ambuyat should be made just before serving.