PRAWN AND FISH UMAI
The Melanaus of Sarawak who are traditionally fishermen, pride themselves in preparing the raw fish dish called Umai. The fresh fish is pickled in asam paya, a very sour fruit, ideal for marinating and flavouring. Lime juice or vinegar can be used as substitutes for asam paya. Serves 4.
Ingredients
120gm fillet of red snapper (or a firm white fish)
150gm medium sized prawns
30gm green peppercorns
50gm onion, sliced
25gm ginger, sliced
5 red chillies, sliced
juice of 3 asam paya
(alternatively 3 times and 1/2 teaspoon white vinegar)
Method
1. Dice fish.
2. Peel and devein prawns.
3. Place both in a mixing bowl and mix in the rest of the ingredients.
4. Add salt and sugar to taste.
5. Sprinkle with ground white pepper.
6. Allow to rest for two hours. Serve chilled.
Note: It is very important to use fresh fish and prawns.
