Asian Ceviche (Umai)

Being light and refreshing, it is no wonder this dish is a popular favourite as an appetizer or as a snack. The abundance of fresh seafood available in Sarawak enables this dish to be made, and it has gone on to capture the hearts of Sarawakians and non-Sarawakians alike. Similar to ceviche, umai contains thin slices of fresh, raw fish that has been marinated in citrus juices. However, it also stays true to its origins by incorporating other ingredients to give it a unique Asian ethnicity to its flavours. Chillies are added in the marinade as well, giving it some well needed spiciness besides stamping some Sarawakian heritage 
into this dish. Besides functioning as flavouring to the meat, the lime juice and chilli marinade also serves to denature the fish by altering its protein content, chemically ‘cooking’ it in the process. This provides a reduced pH environment that eliminates conditions allowing bacteriaand parasites such as tape worms from thriving, as they usually do in raw meat. The new more acidic medium of the fish allows it to be safer for consumption. I do have to remind you that heat is still the most effective way to kill bacteria and parasites, and lime juice may not be a 100% effective at doing so. Hence, it is extremely important to ensure that you use only the freshest ingredients for this dish, as fresher meat tend to have lesser harmful bacteria and parasites and thus, reduce risks of food poisoning.

Umai pairs well with baked sago pellets, as they have the ability to complement each other’s flavours beautifully. But if you prefer to have them on their own, please do go ahead. Sometimes their unique flavours have to be savoured on their own to be truly appreciated. 

Asian Ceviche (Umai)
Prep time: 35 minutes
Serves 2


200g Sole fish, thinly sliced (as close to paper thin as possible)
handful of coriander leaves
1 large red chilli, seeds removed and julienned
4cm long ginger, skin removed and julienned
2 shallots, skin removed and thinly sliced
1/2 teaspoon prawn paste (belachan)
4 calamansi lime, seeds removed and juice extracted
a dash of fish sauce
a dash of sesame oil
1/2 teaspoon sugar
salt and pepper adjusted according to taste


1. In a bowl, gently mix prawn paste, calamansi lime juice, fish sauce, sesame oil, sugar, salt, pepper and sole fish. Set aside for 10 minutes Note: fish will slowly turn opaque white in colour
2. Using a clean plate, arrange pieces of marinaded fish on top and garnish with chilli, ginger, shallots and coriander leaves. Leave in the fridge for 20 minutes.
3. Serve chilled


Source:http://www.chopstickdiner.com