Mukah : Umai

Mukah is a small town in Sarawak and has many historical significances.

The name itself might have come from the word "muka" or face in the local langauge. But it is most probably named after the river as it is found at the mouth.

The raw fish dish is a favourite of the Melanaus who are the main ethnic group of this area. Umai is made from freshly caught fish like ikan empirang, duai (pomfrte) and tenggiri (mackerel).


There are more than 15 stalls which sell freshly made umai at 10 ringgit a box. This is the unique feature of Mukah town. No where else do fishmongers prepare slices of fresh fish for umai and sell in this way.

Recipe for Fish Umai :

1 kg fresh tenggiri or duai puteh (pomfret) or any white fish. Ikan empriang is the best.
Juice of 2 lemons 
Extra 1 or 2 tablespoons of good vinegar if you like
Juice of 15 green limes (limau kasturi)
1 bud of bunga kechala or kantan (wild torch ginger) finely sliced
5 small onions - finely sliced
3 red chillies, deseeded and finely sliced
Coriander leaves
daun sup (sawtooth coriander)

Slice the fish flesh very finely and mix with salt, lime juice and lemon juice
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 sliced bunga kechala, coriander, daun sup, cut chillies. Mix well and chill in fridge for 20 minutes or until the fish turns white.