Malaysian
Umai
Umai is a Sarawak Melanau raw fish salad, bright with calamansi and sharpened by shallots, ginger, lemongrass, and bird’s eye chillies. It is mixed just before eating so the fish stays tender while the citrus lightly cures the surface.
Ingredients
- Very fresh sushi-grade mackerel, Spanish mackerel, or snapper fillet, skin and bones removed250g
- Calamansi juice1/3 cup
- Lime juice1 tbsp
- Small red shallots, thinly sliced4
- Fresh ginger, finely julienned1 tbsp
- Lemongrass, tender inner part only, very finely sliced1 stalk
- Bird’s eye chillies, thinly sliced3
- Red onion, thinly sliced1/4
- Salt1/2 tsp
- Sugar1/2 tsp
- Toasted grated coconut, optional1 tbsp
- Coriander leaves, roughly torn, optional2 tbsp
Method
- Chill the fish well, then slice it across the grain into thin bite-size pieces about 3 mm thick.
- Place the fish in a cold bowl and add enough calamansi juice to coat it, using the full amount if you prefer a firmer cured texture.
- Add the lime juice, shallots, ginger, lemongrass, bird’s eye chillies, and red onion.
- Season with salt and sugar, then gently toss with clean hands or chopsticks so the fish is evenly coated without breaking.
- Let the umai stand for 5 to 8 minutes in the refrigerator, just until the fish turns slightly opaque at the edges.
- Taste and adjust with a little more salt, calamansi juice, or chilli if needed.
- Fold in toasted grated coconut and coriander leaves if using, then serve immediately while cold.
Common questions
Can I substitute the mackerel with another fish for umai?
Yes. Use only very fresh, sushi-grade firm fish such as snapper, kingfish, or tuna. Avoid soft, oily, or previously frozen fish with strong odor, since the acid cure won’t improve poor freshness and texture can turn mushy.
How long should I cure umai so it stays tender, not overdone?
Usually 5 to 8 minutes in the refrigerator is enough. The fish should look slightly opaque at the edges but still be translucent in the center. If you leave it much longer, it becomes firmer and more ceviche-like.
What are the most common mistakes when making umai?
Using fish that isn’t very fresh, slicing it too thick, overmixing and breaking the pieces, or adding too much acid too early. Also avoid warm fish and warm bowls; both speed up curing and can make the texture uneven.
Can I make umai ahead of time or store leftovers?
Umai is best eaten immediately after mixing. It does not hold well because the acid keeps cooking the fish. If needed, keep it refrigerated for a very short time, but don’t store leftovers for later the same way you would plain fish.
What should I serve with umai, and are the toppings optional?
Serve it cold as a starter or light dish, often with rice or simple crisp sides. Toasted grated coconut adds nuttiness and coriander adds freshness, but both are optional. Keep the flavor bright and don’t overpower the fish.