Entree: Malaysia – Sarawak – Umai (Sarawakian thinly sliced raw fish salad marinated in citrus with onions, chilies, and herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 15 min

Total 35 min

Ingredients

- 1 lb (450 g) firm white fish fillets (e.g., Spanish mackerel, tenggiri, or other fresh local fish), skin removed and very thinly sliced
- 1/2 cup (120 ml) fresh lime juice (about 4–5 limes)
- 1 medium red onion, thinly sliced, approx. 4 oz (115 g)
- 1 small cucumber, seeded and thinly sliced, approx. 6 oz (170 g)
- 3 bird’s eye chilies, thinly sliced, or 1 medium red chili, thinly sliced, approx. 0.3 oz (8 g)
- 1/3 cup (8 g) cilantro leaves, roughly chopped
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (3 g) sea salt, or to taste
- 1/4 tsp (1 g) ground white pepper
- 2 tbsp (30 ml) vegetable oil or neutral oil
- Optional: banana leaf or lettuce leaves for serving

Instructions

1. Place the thinly sliced fish in a non-reactive bowl and pour the fresh lime juice over it, pressing the fish gently so slices are submerged. Add 1/2 tsp (3 g) salt and let marinate 10–15 minutes until the fish turns opaque and is slightly firm.
2. While the fish marinates, combine the sliced red onion, cucumber, sliced chiles, cilantro, fish sauce, soy sauce, sugar, white pepper, and vegetable oil in a mixing bowl; toss to dissolve the sugar and salt.
3. When the fish is opaque, drain about half the lime juice (reserve a little if you prefer tangier), then fold the fish slices gently into the onion–cucumber mixture so the flavors mingle without breaking the fish.
4. Taste and adjust seasoning with additional salt, sugar, or lime juice as needed. Chill briefly (5–10 minutes) or serve immediately on banana leaf or lettuce leaves as a refreshing main.
5. Serve chilled or at cool room temperature. Leftovers keep up to 24 hours refrigerated; texture will soften over time.