Umai is made of raw fish, pounded together with norm ingredients such as onion, chili and lemon. Sometimes, grind peanuts are added. Another old version of umai is to serve it together with another local food called sago.
Those familiar with Japanese “Sushi”, Umai is just a sibling of that type of raw food. Except the way it serves, the preparation of the fish is almost similar. Fish used are normally known by the locals as “pirang”, “puput” or some are using “tenggiri”. In new version of umai, some says that cuttlefish and prawn can be used as well.
Preparation of the fish is not that easy as skills and experience on using sharp knife needed to cut the fish into smaller slices. The ingredients are normally prepared separately based on the taste of the buyer. In Mukah there are two types of umai, “Umai jep” and “umai campur” the different could be seen on the type of ingredient used and how it is serve.
A packet of raw fish currently retail for RM 10.00 which is about 100 grams, and the ingredients retail RM 3.00 per packet for “umai campur” and RM 5.00 per packet for “umai jep”.
One final warning, the best umai is made of fresh fish. Hence, please inform the hawkers, that you need special preservation if you are about to bring it in long journey and ask on their advise. They are friendly and helpful indeed!
Preparation of Mukah Umai....
A packet of raw fish, retail at RM10.00 for about 100 grams or less.
Mukah Wet Market is open daily as early as 6.00 am.... Mukah Umai is available at almost all food premises and restaurants in Mukah....