砂拉越鲜鱼沙拉Sarawak Umai

【材料】
细鱼肉300克、酸柑7粒（挤汁）

【配料A】
小葱头100克（切片）、蒜头5瓣（切片）、嫩姜3公分（切丝）、红 辣椒1条（切丝）、指天椒20粒（切片）、峇拉煎1公分方块（烤香）、风柑叶3片（切丝）

【调味料】
盐1茶匙、胡椒粉1/4茶匙、白糖1汤匙

【做法】
1.鱼肉去皮，切薄片，洗净，滴干水（用纸巾抹），然后以酸柑汁腌50-60分钟至鱼肉转白。
2.把腌好的鱼肉和配料A及调味料混合，拌均，然后配白饭吃。

【小贴士】
由于是生吃，因此必须确保所采用的鱼肉非常新鲜。

【Ingredients】
300g ikan kurau filet (ngo hu), 7 big limes (squeezed for juice)

【(A)】
100g shallots (thinly sliced), 5 pips garlic (thinly sliced), 3cm young ginger (shredded), 1 red chilli (shredded) , 20 chilli padi (thinly sliced),
1cm square piece balacan (toasted and finely pounded), 3 kaffir lime leaves (finely shredded)

【Seasoning】
1tsp salt, 1/4tsp pepper, 1tsp sugar

【Method】
1.Remove skin from the fish fillet. Slice thinly.Wash clean, drain well and pate completely dry with paper kitchen towels. Marinate fish with lime juice for about 50-60minutes or until the meat of the fish turns white in colour.
2.Mix marinated fish with ingredients (A) and seasoning. Toss well together and serve umai with hot plain rice.