Dish

Sugudai

Sugudai is a flavorful and aromatic soup that is perfect for seafood lovers. The soup is made with a variety of herbs and spices, including lemongrass, ginger, garlic, and turmeric. The fish used in the soup is typically a white fish, such as cod or halibut. The soup is simmered for several hours to allow the flavors to meld together, resulting in a rich and complex broth. Sugudai is typically served with rice and a side of vegetables.

Oceanic cuisine› Micronesian cuisine

Seafood› Fish Dish

Origins and history

Sugudai has been a staple dish of the Bajau people for generations. It is believed to have originated as a way to use up leftover fish and vegetables. Today, it is a popular dish throughout Malaysia and is often served at special occasions and celebrations.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Sugudai, with each family having their own unique recipe. Some variations include the addition of coconut milk or tamarind paste.

Presentation and garnishing

Sugudai is traditionally served in a large communal bowl, with each person using a spoon to scoop out the soup and fish. Garnish with fresh herbs and lime wedges.