Ingredients
Fish
- 500 gvery fresh firm white fish
- mackerel, threadfin or Spanish mackerel are traditional
- of known handling, and frozen if not certain
Dressing
- juice of 6 limes
- 1large onion, very finely sliced
- 4bird’s eye chillies, sliced
- 2cm ginger, finely shredded
- 1 teaspoonsalt
- 1 stalktorch ginger flower, finely sliced, optional
To serve
- toasted sago pearls or sago crisps
- steamed rice
- extra lime wedges
Directions
- Use a clean board kept only for raw fish. Chill the board and the bowl before you start. Trim away any of the dark bloodline. Hold the knife at an angle to the board.
- Cut the fillet across the grain into thin slices. Aim for about three millimetres thick. Keep the sliced fish in the refrigerator until you dress it. Preparing the dressing takes a few minutes.
- Slice the onion as finely as you possibly can. Soak the slices in cold water for five minutes. That takes the raw harshness out of them.
- Drain them and squeeze them dry. Shred the ginger into fine matchsticks. Slice the chillies thinly, seeds and all. Slice the torch ginger flower if you have it.
- Put the sliced fish into a chilled bowl. Add the salt and turn the fish through it. Add the onion, chilli and ginger. Squeeze the lime juice over everything.
- Turn it all together gently with your hands. The fish will turn opaque at the edges within minutes. Taste it and adjust the salt and the lime. It should be sharply sour and properly salty.
- Pile it into a bowl with its juices. Scatter toasted sago pearls over the top. Serve steamed rice alongside it. Keep the bowl over ice if it will stand on the table. It must be eaten the day it is made.
Technique
- The Melanau are one of the indigenous peoples of coastal Sarawak, and sago rather than rice is their traditional staple.
- Umai is served at the Kaul festival and has become one of the best known Sarawak dishes.
Substitutions
- Any very fresh firm white sea fish works, and salmon is used in modern restaurant versions.
- Toasted rice or fried shallots can stand in for sago pearls to give the crunch.
Variations
- Umai jep uses a sour fruit paste alongside the lime.
- Some cooks add a little sugar to soften the acidity.
- A version with grated green mango is common in some households.
History
Melanau dish from Sarawak’s coast, originally eaten by fishermen at sea who cured the catch in lime juice rather than cooking it.
Frequently asked questions
What is Umai?
Umai is a salad & side from Malaysia: raw fish sliced thin and dressed with lime, onion, chilli and salt. Melanau dish from Sarawak’s coast, originally eaten by fishermen at sea who cured the catch in lime juice rather than cooking it.
How long does Umai take to make?
Umai takes 20 minutes of preparation and none of cooking. The recipe makes serves 4. It is rated medium to make.
What can I substitute in Umai?
Yes, within limits. Any very fresh firm white sea fish works, and salmon is used in modern restaurant versions. Toasted rice or fried shallots can stand in for sago pearls to give the crunch.
What is the most important thing to get right in Umai?
Pile it into a bowl with its juices. Scatter toasted sago pearls over the top. Serve steamed rice alongside it. Keep the bowl over ice if it will stand on the table. It must be eaten the day it is made.
