Melanau Fisherman's Dish · Citrus-Cured Raw Fish
Umai
Photo: Benjy8769 / Wikimedia Commons · CC BY-SA 4.0
No stove is involved at all — the fish never touches heat, only lime juice, which turns the flesh opaque and firm exactly the way cooking would.
Thin slices of raw mackerel or other fresh sea fish are tossed with calamansi or lime juice, shallots, chilli, and salt, which 'cooks' the fish through acidity alone, much like a ceviche. Coastal Sarawak markets and Melanau food stalls serve it as a sharp, refreshing starter.
Why it's made this way: It began as practical food for Melanau fishermen out at sea with no way to cook, and it remains one of the most distinct native dishes of Sarawak's coastal Melanau community.
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