Hinava is a traditional native dish of the Kadazandusun people in Sabah. This dish uses a method of cooking saltwater or freshwater fish using lime juice, and is highly customisable depending on what’s in season.
Tableware by Ilham Ceramic Studio.
Hinava tenggiri
by Pison JaujipHinava is a traditional native dish of the Kadazandusun people in Sabah. This dish uses a method of cooking saltwater or freshwater fish using lime juice, and is highly customisable depending on what’s in season.
Tableware by Ilham Ceramic Studio.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
4 cuts mackerel (tenggiri), about 100-150g per slice
1 lemon, juiced
Large pinch of salt
Directions
- Remove the flesh of the tenggiri from the skin and bones, then dice into ½” pieces and place in a non-reactive bowl.
- Sprinkle salt and pour lemon juice over the fish pieces. Mix well and set aside for about 10 minutes.
- The fish is ready when the flesh turns white, which means that the acid from the lemon has cured the fish.
Tips
- Remember that this recipe is extremely customizable. The base of the recipe is the protein, salt, and acid in the form of citrus or vinegar. A non-exhaustive list of additions: bambangan, shallots, ginger, fresh turmeric, bitter gourd, chillies, unripe mangoes. Any added ingredients depend on seasonality and availability.
- Pison loves adding sour ingredients to amp up the acidity. [Editor’s note: In the case of our test kitchen, we had belimbing buluh in the garden, and that is what is seen in the photo.]
- Hinava keeps for about a day in the fridge, and up to two days if a lot of acid is used.
Ingredients
4 cuts mackerel (tenggiri), about 100-150g per slice
1 lemon, juiced
Large pinch of salt
Directions
- Remove the flesh of the tenggiri from the skin and bones, then dice into ½” pieces and place in a non-reactive bowl.
- Sprinkle salt and pour lemon juice over the fish pieces. Mix well and set aside for about 10 minutes.
- The fish is ready when the flesh turns white, which means that the acid from the lemon has cured the fish.
Tips
- Remember that this recipe is extremely customizable. The base of the recipe is the protein, salt, and acid in the form of citrus or vinegar. A non-exhaustive list of additions: bambangan, shallots, ginger, fresh turmeric, bitter gourd, chillies, unripe mangoes. Any added ingredients depend on seasonality and availability.
- Pison loves adding sour ingredients to amp up the acidity. [Editor’s note: In the case of our test kitchen, we had belimbing buluh in the garden, and that is what is seen in the photo.]
- Hinava keeps for about a day in the fridge, and up to two days if a lot of acid is used.
