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A popular dish amongst the Kadazan-Dusun tribe, this raw fish salad is so easy to be prepared; but keep in mind that raw fish can be quite an acquired taste.


200 gflesh of fish, deboned and slice into bite sized pieces
1 cuplime juice
4red onion, thinly sliced
5 cmyoung ginger, finely shredded
6bird’s eye chillies, thinly sliced
1red chilli, thinly sliced
10 gMAGGI® CukupRasa™
50 gbitter gourd, thinly sliced
50 gyoung papaya, thinly sliced
50 gyoung mango, thinly sliced


1. Firstly, wash and then slice the fish fillets thinly.

2. In a medium sized bowl, mix together the fish, lime juice, red onion, young ginger, bird’s eye chillies, red chilli and the MAGGI Cukup Rasa. Allow it to sit for 10 minutes

3. To reduce the bitterness of the bitter gourd, coat it with salt and rise with water.

4. Then, proceed to add in the bitter gourd, young papaya and mango to the mixture. Give it a good mix.

5. Let it chill in the fridge until it’s ready to be served.

6. Best served as salad or an appetizer.