Fish "Umai"

Name: Fish "Umai"
Yield: 10
Ingredients: 30.0g Red Onion, sliced; 40.0g Yellow Onion, sliced; 20.0g Coriander Leaf, roughly chopped; 40.0g Young Ginger, sliced; 40.0g Red Tomato, seedless, sliced; 20.0g Knorr Lime Flavoured Powder 400G; 300.0g Red Snapper - boneless, sliced; 30.0g Red Chilli, sliced; 50.0g Spring Onion, julienne; 30.0g Carrot, julienne; 30.0g Red Chili - seedless, julienned; 10.0g Sesame Seeds, toasted

Considered the Malaysian ceviche, this refreshing fish dish comes from the East Malaysian island of Sarawak.

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Salad

Red Onion, sliced 30.0 g
Yellow Onion, sliced 40.0 g
Coriander Leaf, roughly chopped 20.0 g
Young Ginger, sliced 40.0 g
Red Tomato, seedless, sliced 40.0 g
Knorr Lime Flavoured Powder 400G 20.0 g
Red Snapper - boneless, sliced 300.0 g
Red Chilli, sliced 30.0 g

Garnish Mix

Spring Onion, julienne 50.0 g
Carrot, julienne 30.0 g
Red Chili - seedless, julienned 30.0 g
Sesame Seeds, toasted 10.0 g

Malay

Appetisers

Fish

Considered the Malaysian ceviche, this refreshing fish dish comes from the East Malaysian island of Sarawak.

...

Preparation

Salad
- Combine all ingredients.
- Cover and chill until Snapper turns white and opaque.
Garnish Mix
- Wash and trim vegetables accordingly.
- Julienne all vegetables. Keep chilled.
- Heat saucepan and toast sesame seed. Toss and set aside.
Assembly
- Arranged prepared "Umai Fish".
- Garnished ontop with "garnish mix".