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.

Raw Fish Salad (umai Sarawak Fusion)

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

  1. In a large bowl, combine the fish, red onion, red chilies, cucumber, and tomato.
  2. Pour the lime juice and calamansi juice over the mixture and toss gently to combine.
  3. Add the fresh coriander and salt, then toss again to evenly distribute the flavors.
  4. 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