Hinava is a traditional native dish of theKadazan-Dusunpeople in the states ofSabah. It was made from fish and mixed with lime juice, bird’s eye chili, slice shallots and grated gingers.While the Kadazan are famous with their Hinava tongii.
There are many different types of fish that can be used, but the fish that are commonly used are the contents of mackerel, and there are also some people who are making use of the shark, alternatively fill squid or shrimp can also be used for the preparation of this Hinava.
Hinava usually a special meal during Tadau Kaamatan. In addition, it is also a special dish on important occasions such as for wedding, engagement and other.
600g raw tuna or mackerel (cut into strips)
120ml lime juice/ vinegar
3 to 4 small red shallots, sliced or chopped finely
2 inches young ginger, finely julienned
2 large chillies, cut into fine strips
5 bird’s eye chillies, cut finely (green & red)
1 small bitter gourd ( cut into strips & marinated in a salt for few minutes)
salt & sugar to taste
- Mix the sliced bitter gourd with salt to reduce its bitterness & rinse with water.
- Marinate the fish with the lime juice/vinegar for 10 minutes.
- Mix all ingredients together.
- Chill in fridge till ready to eat or just left in room temperature, it will be fine.