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FISH UMAI & MIDIN UMAI RECIPE

  

                                               

By Phyllis Hardie Nellian 

“I came from the village and didn’t know
anything about cooking. I made my first
Umai when I was about 30 years old and
this recipe is from my sister-in-law ”

 

FISH UMAI
a. 1 kg Tenggiri fish (any firm white fish)
b. 3 tbl sp vinegar (or juice of 2 lemons)
c. Juice of 10 limes
d. 1 bud ginger flower (sliced)
e. 3 medium-sized onions, sliced
f.  Cut chillies
g. Salt+ pepper to taste
h. Coriander and /or daun sup
Slice the fish fillet very finely and mix with the salt, lime juice and vinegar. Add ginger flower, onions, coriander/daun sup, and cut chillies to taste. Mix well and leave in the fridge for at least 10 – 15 minutes to cure the fish.

 

UMAI MIDIN
a. 1 bundle fern leaves (sayur midin)
b. Juice from 10 kalamansi
c. Seasoning (secukup rasa)
d. Pepper
Blanch the ferns. Combine all ingredients and mix well.
SAMBAL
1 tblsp toasted belachan (shrimp paste)
2 tblsp anchovies
3 chillies
Pound to a coarse mixture and
serve with ferns.

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