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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 g flesh of fish, deboned and slice into bite sized pieces
1 cup lime juice
4 red onion, thinly sliced
5 cm young ginger, finely shredded
6 bird’s eye chillies, thinly sliced
1 red chilli, thinly sliced
10 g MAGGI® CukupRasa™
50 g bitter gourd, thinly sliced
50 g young papaya, thinly sliced
50 g young 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.