The Melanau fisherman from Central Sarawak invented the well-known native dish umai as a quick meal during fishing trips. Thin slices of raw, fresh fish, prawns, or squid are marinated in calamansi lime juice with chilies, onions, garlic, and salt in this meal. It is best served with steamed rice because the acidity in the lime juice will quickly “cook” the contents.
Umai
