Malaysian
Hinava
Hinava is a Kadazan-Dusun raw fish salad from Sabah, gently cured in calamansi or lime juice with ginger, shallots, chilli, and grated bambangan seed. It is bright, clean, and traditionally served cool as a small dish with rice.
Watch it madeStacy Anam · 16:36
Ingredients
- very fresh tenggiri mackerel fillet, skinless and boneless250g
- calamansi juice or limau kasturi juice1/3 cup
- shallots, thinly sliced3
- fresh ginger, finely shredded1 tbsp
- red bird's eye chillies, thinly sliced2
- grated dried bambangan seed1 tsp
- salt1/2 tsp
- bitter gourd, very thinly sliced1/4 cup
Method
- Rinse the fish briefly in cold water, pat it completely dry, and slice it across the grain into thin bite-sized pieces.
- Place the fish in a non-reactive bowl and pour over the calamansi juice, making sure all the pieces are coated.
- Add the salt, toss gently, and let the fish cure for 8 to 10 minutes, until the surface turns opaque but the centre remains tender.
- Add the shallots, ginger, chillies, bitter gourd, and grated bambangan seed.
- Toss gently with clean hands or a spoon, taste, and adjust with a little more salt or calamansi juice if needed.
- Serve immediately, slightly chilled, with warm rice.
Common questions
Can I substitute tenggiri mackerel with another fish for hinava?
Yes. Use the freshest firm, lean, sashimi-grade fish you can find, such as tuna or kingfish. Avoid oily or delicate fish, which can get mushy in the citrus cure and lose the clean texture hinava needs.
How long should I cure the fish before adding the aromatics?
Usually 8 to 10 minutes is enough. The fish should look opaque on the outside but still be tender in the centre. If you leave it too long, the citrus will overcook it and make it chalky.
What are the most common mistakes when making hinava?
The biggest mistakes are using fish that is not very fresh, slicing it too thickly, and overcuring it. Also avoid too much juice at the start, overmixing, or using a metal bowl that can affect the flavour.
How should I store leftovers, if any?
Hinava is best eaten immediately. If needed, refrigerate it in a covered non-reactive container and eat within a few hours. It does not improve overnight, because the fish keeps curing and the texture becomes firmer and less delicate.
What should I serve with hinava?
Serve it slightly chilled with warm steamed rice so the contrast feels right. You can also offer extra sliced chillies, calamansi wedges, and a simple vegetable side. Keep the flavours clean and avoid strongly seasoned dishes alongside it.