Raw Fish Salad (umai Sarawak Fusion)
This Raw Fish Salad (Umai Sarawak Fusion) is a refreshing and flavorful dish that originates from Bruneian Cuisine. It's a perfect blend of fresh fish, citrusy flavors, and crunchy vegetables, making it a delightful appetizer or light meal.
Ingredients
- 400g fresh white fish fillet, thinly sliced
- 1 large red onion, thinly sliced
- 3-4 red chilies, thinly sliced
- 1 cucumber, julienned
- 1 tomato, diced
- 1/2 cup fresh lime juice
- 1/4 cup calamansi juice
- 1/4 cup fresh coriander, chopped
- Salt to taste
Instructions
- In a large bowl, combine the fish, red onion, red chilies, cucumber, and tomato.
- Pour the lime juice and calamansi juice over the mixture and toss gently to combine.
- Add the fresh coriander and salt, then toss again to evenly distribute the flavors.
- Let the salad marinate in the refrigerator for 10-15 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 20g
- Fat
- 5g
- Carbohydrates
- 8g
Supplies
Large mixing bowl Sharp knife Cutting board
Tools
Chef's knife Citrus juicer Measuring cups
Serving suggestions
Serve the Raw Fish Salad on a bed of lettuce or with prawn crackers for added crunch.
Tips & tricks
For the best flavor, use the freshest fish available and adjust the amount of chilies to suit your spice preference.
Cost
$15