I have never tasted 'umai' before.....but I have known about its popularity....a delicacy from Sarawak. I am making my own 'umai' using the mackerel fillets. But we can use shrimps too.
How I made this dish.....
Mackerel fillets (slice thinly)
Shallots and ginger (slice thinly)
Tomatoes (cut into small cubes)
Limes (as much as you desire)
Bird's eye chili (cut thinly)
Little brown sugar and salt
Mix all in a bowl and leave to rest for 1 or 2 hours at room temperature.
I left it for 2 hours because I was worried if the fish fillets would still taste fishy....LOL...