Don´t like raw fish? Neither did ZUHAILA SEDEK until she tried umai and was hooked.
SALADS, as we know it, are a mix of vegetables, cheeses, nuts and/or croutons. For a local flavour, try umai, a raw fish salad popular with various ethnic groups in Sarawak.
You may not be a fan of raw fish but you may just change your mind once you have tried it.
I did when Chef Sumardi Musa of Damai Beach Resort in Santubong, Sarawak, introduced it to me. It´s also easy to prepare at home.
Ingredients
200g fish, preferably red snapper or salmon (cut into small pieces)
4 red chillies
1 turmeric leaf
1 stalk of lemon grass
2 shallots
½ inch ginger
15 limes
Roasted sago
Ulam Raja
2 tomatoes
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Method
1. Marinate the fish with lime juice for 10 minutes or more. Keep aside.
2. Chop or grind three red chillies and slice the remaining one. Don´t over-grind the chillies.
3. Then, slice the turmeric leaf, shallots, garlic, ginger and lemon grass.
4. Put the marinated fish into a bowl and toss in the rest of the ingredients. Stir well.
5. Garnish with tomatoes and ulam Raja and sprinkle roasted sago over the umai.
Note: It´s vital to use fresh fish. You can also substitute the fish with prawns.
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