Remove all skin and bones form the fish
and cut it in thin slices. Keep aside 2 tbsp of lime juice then soak the
fish in the remaining juice for at least 30 minutes, stirring once or
twice, until the fish turns white. Drain and discard lime juice.
While the fish is marinating, pound the
chilies with salt until fine. When fish is ready, mix it with the
chilies, shallots, ginger, fresh herbs and reserved lime juice.
Taste and add more salt if desired. Serve
immediately as part of a rice-based meal.
Note - Spanking fresh fish marinated with
lemon juice and spiced up with lashings of ginger, shallots and chilies
is a favorite among Sarawak's Melanau people, who call their version
Umai, and Sabah's Kadazans, who call it Hinava.
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