Fish Ceviche (Umai) with Lemongrass Fried Rice
Fish Ceviche (Umai) with Lemongrass Fried Rice
Savor this quick and easy seafood recipe by Ili Sulaiman from By The Sea With Ili.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 15 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
As seen on By The Sea With Ili
Ingredients
  • Fish Ceviche (Umai):
  • 300 grams white flesh Fish Fillet, cleaned and gutted
  • 2 small Shallots
  • 1 clove Garlic
  • 1 stalk Spring onion
  • ½ centimetre Ginger
  • ½ cup Fresh Herbs (Mint, Vietnamese basil)
  • 1 Bird's eye chilli
  • 4 juice of Limes
  • 1 zest of Lime
  • 1 head Romaine lettuce or any Cabbage/Lettuce
  • Salt
  • Lemongrass Fried Rice:
  • 8 grams dried Anchovies, washed
  • 8 grams dried Shrimps, soaked in water and drained
  • 3 sticks Lemongrass
  • 4 Green Bird's eye chilli
  • 2 cloves Garlic
  • 5 Shallots
  • 2 Eggs
  • 4 tablespoons Vegetable oil
  • Sugar
  • 2 cups cooked Rice
  • 4 sticks Green beans
  • 1 tablespoon Fish sauce
  • ⅛ cup Fried shallots
  • 1 stalk Spring onion
Method
  1. Fish Ceviche (Umai):
  2. Finely chop up ginger, garlic and shallots. Slit open bird's eye chilli, de-seed and chop into fine pieces. Peel off the outer layer of lemongrass and chop into fine pieces
  3. In a mixing bowl, put in all the ingredient chopped Squeeze in lime juice and mix it up
  4. Cut the fish fillet into bite-sized cubes. Add fish cubes into the bowl. Sprinkle salt and pepper on the fish. Add in grated lime zest and mix it up with a spoon. Let the fish sit in a refrigerator for 20 minutes until the fish turns opaque in color
  1. Lemongrass Fried Rice:
  2. Slice up garlic, shallots, lemongrass and green beans. Roughly chop up bird's eye chilli and anchovies
  3. Heat up pan with 4 tablespoons of vegetable oil. Put in all the aromatics and toss it around until the shallot turns translucent. Add in anchovies and dried shrimps. Add in fish sauce and stir-fry for 2 minutes Push the ingredients aside
  4. Crack in eggs on the empty side to make scramble egg. Mix the scramble egg with the ingredients. Add a pinch of salt to taste
  5. Toss in cooked rice and stir-fry it for 3-4 minutes
  1. Chef’s tip:
  2. Serve the fish ceviche on lettuce and garnish with lime. Shape the lemongrass fried rice using a bowl as a mold, then sprinkle on fried shallots and chopped up spring onion as garnish. The herbs are served as an accompaniment with fish ceviche and lemongrass fried rice

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