Umai Sarawak (Umai Ikan Tenggiri)

Umai Ikan Tenggiri

This is one of Sarawak traditional dishes that does need little introduction to. Eventhough it used to become the Melanau's staple food, it had became so famous in Sarawak that one can find this delicacies in a five star hotel in Sarawak. But nothing can beat a homemade umai, pronounced as 'umei'. There are many variations to umai. One can use boneless/boneless sea fish e.g tenggiri, bawal (duwei in Sarawak), prawn (click here), or even salted ikan terubok.

Basic Ingredient:
Fresh meaty/boneless fish
Onion
Red chilli
Shallot (pounded)
Asam Paya/Lime Juice
Ginger
Salt
Sugar



This was prepared by my Melanau sister-in-law (SIL) who hails from Mukah, the origin of this food. . My SIL version below has been added with lots of extra ingredient, but the basic taste remains the same as she plays with added aroma and more texture.

Here's her version of umai above.

Basic Ingredient:
Fresh meaty/boneless fish
Onion
Red chilli
Shallot (pounded)
Asam Paya/Lime Juice
Ginger
Salt
Sugar

Additional Ingredient:
Ground nut
Bunga Kantan

Optional:
MSG

Method:
1. Fillet the fish and cut into smaller slices.
2. Add in sliced onion, red chilli, shallot, ginger, bunga kantan.
3. Add in lime juice.
4. Season to taste with salt and sugar. Mix evenly. Refrigerate if necessary.

5. Groundnut can be mixed or just before serving.
6. Serve.

Touch wood, but this is one of the Last Meal I would request if I am in a deathrow, beside sambal belacan and a hot piping white rice. It's that good!