Sarawakian Raw Fish Salad (umai)
Sarawakian Raw Fish Salad, also known as Umai, is a traditional dish from the Malaysian state of Sarawak. This refreshing and flavorful salad features fresh raw fish marinated in lime juice, mixed with shallots, chilies, and other aromatic ingredients.
Ingredients
- 500g fresh fish fillet, thinly sliced
- 4-5 limes, juiced
- 2-3 shallots, thinly sliced
- 2-3 red chilies, thinly sliced
- 1 inch ginger, finely chopped
- 1/2 cup spring onions, chopped
- Salt to taste
- Sugar to taste
Instructions
- Place the sliced fish in a bowl and pour the lime juice over it. Let it marinate for 10-15 minutes.
- Add the shallots, chilies, ginger, and spring onions to the fish. Mix well.
- Season with salt and sugar to taste. Adjust the seasoning as needed.
- Chill the Umai 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
- Carbohydrates
- 5g
- Fat
- 7g
Supplies
Glass bowl Sharp knife
Tools
Cutting board Citrus juicer
Serving suggestions
Serve Umai as an appetizer or as a light and refreshing main course. It pairs well with steamed rice or eaten on its own.
Tips & tricks
For the best flavor, use the freshest fish available and adjust the level of spiciness according to your preference.
Cost
$15