Umai is a raw fish salad
popular among various ethnic groups of Sarawak, especially the Melanaus.
In fact, umai is a traditional working lunch for the Melanau fishermen.
Umai is prepared raw from freshly caught fish, iced but not frozen.
Main species used include Mackerel, Bawal Hitam and
Umpirang. It is made mainly of thin slivers of raw fish, thinly sliced
onions, chilli, salt and the juice of sour fruits like lime or assam.
It is usually accompanied by a bowl of toasted sago pearls instead of
rice. Its simplicity makes it a cinch for fishermen to prepare it
aboard their boats. Umai Jeb, a raw fish salad without other additional
spices, is famous among Bintulu Melanaus. However, it is rarely
prepared in Kuching. You can try umai when you eat 'Nasi Campur' during
lunch hours in Kuching. Most coffee shops, especially Malay or
Bumiputera-owned one, served umai daily for 'Nasi Campur'.
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