Long before sushi and sashimi were introduced to New Zealand, Kiwis have for generations been enjoying raw seafood.
Oysters, particularly Bluff oysters, green lipped mussels, and some fish have traditionally been eaten raw by Māori, Europeans, and Pasifika communities, usually with coconut and lemon juice.
But for many newer migrant communities, the tradition of eating raw dishes is deeply rooted in their cultures and has been part of daily diets across the countries they come from. We’re not talking about just sashimi.
From South Korea, Indonesia, the Philippines, to Malaysia and Thailand, many believe the best way to eat the freshest of their catch is by having it raw.
These are five dishes that aren’t sashimi that you can now experience here in Auckland, when catch permits.
Umai Ikan (Malaysia)
Umai ikan can be traced back to the Melanau people of Sarawak, in East Malaysia, where it has been eaten for generations. Fishermen would catch their fish and prepare their meal using what was fresh and available. The raw fish is thinly sliced and mixed with onions, chillies, and calamansi juice. If these are eaten at home, they would be served with steamed rice or sago pearls. In Auckland, Agak Agak Food - which trades exclusively at the Chow Luck Club Foodie Market - has them to special when catch permits. Follow for updates: CLC Foodie Market
Yukhoe (Korea)
Fresh beef is best eaten raw, many Koreans believe, and this is typically enjoyed in the form of Yukhoe. The dish is made with thinly sliced raw beef, which is seasoned and served with a raw egg yolk on top, along with Korean pear and pine nuts. The practice of eating raw beef in Korea has a history rooted in both culinary tradition and cultural context, and is believed to have developed from influences during the Three Kingdoms period and perhaps even earlier nomadic practices, with further refinement during the Joseon Dynasty. Yukhoe is available at several Korean restaurants here, and it is on the menu at Pocha Albany 1/329 Albany Highway, Rosedale.
Goong Chae Nam Pla (Thailand)
Thai’s love to have raw prawns, especially when they are marinated in a spicy fish sauce dressing. The dish known as Goong Chae Nam Pla features fresh, raw prawns that are dipped into a flavourful fish sauce chilli mix, often served with a side of herbs and vegetables. This dish can be traced back the early Rattanakosin era (1782-1851) but is now available widely throughout Thailand. Although you’d find it on the menu at quite a few Thai restaurants here in Auckland, one good place to try it is at Sa-On Thai Restaurant in Henderson, 401 Great North Road.
Kinilaw (Philippines)
Some believe kinilaw should be the national dish of the Philippines because it can be traced back to one of its earliest preservation techniques. Kinilaw is a pre-colonial method of preparing fish, shellfish and sometimes meat with vinegar or citrus, and the name comes from kilaw, “to eat raw”. It dates back to about 1,000 years. Fresh fish is soaked in native vinegar, with ginger, onion, and chilli. Some would also add coconut milk, which led to Spanish explorers mistaking it for ceviche. But kinilaw is uniquely Filipino. Here, you can try kinilaw at the HomeCooked chain of Filipino restaurants. 64 Ormiston Road, East Tāmaki.
Gohu Ikan (Indonesia)
Gohu ikan is an Indonesian raw tuna dish made with cubed fresh tuna marinated in lime juice, bird’s eye chilli, shallots, and aromatic coconut oil. The dish originates from the Maluku Islands and North Sulawesi in eastern Indonesia. The dish is often considered a local Indonesian take on ceviche or sashimi, with its origins tied to the indigenous Ternate people. Here, you can try Gohu ikan, or a milder version of it, at the Java Room, where they have created their take on the dish. 317 Parnell Road, Parnell.
