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| type = [[Dish (food)|Dish]] |
| type = [[Dish (food)|Dish]] |
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| served = |
| served = |
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| main_ingredient = [[Fish]]: <small>(Either [[Setipinna taty| |
| main_ingredient = [[Fish as food|Fish]]: <small>(Either [[Setipinna taty|scaly hairfin anchovy]], [[Mackerel as food|mackerel]] or [[Pomfret|black pomfret]])</small> <br> [[onion|thinly sliced onions]], [[chillies]], [[Edible salt|salt]] and [[lime juice]] |
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| variations = |
| variations = |
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| calories = |
| calories = |
Type | Dish |
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Place of origin | Malaysia |
Region or state | Sarawak |
Created by | Melanau |
Main ingredients | Fish: (Either scaly hairfin anchovy, mackerelorblack pomfret) thinly sliced onions, chillies, salt and lime juice |
Umai is a popular traditional native dish of the Melanau peopleinSarawak, Malaysia, which is usually eaten by fishermen. Umai is a dish of sliced raw fish with a mixture of onions, chillies, vinegar, salt and lime juice.[1]
In 2012, a 170.3 meter umai prepared during 'Masihkah Kau Ingat' carnival in Dalat was certified as the "longest umai" ever prepared.[2]
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