Two nights ago, my memory flied way back where I almost always attend numerous Kadazan-Dusun weddings, Kaamatan dinner, or just any of those social nights and events. During their buffet dinner, there is only one thing that I was looking forward to: Hinava.
Anything sour, spicy, and chilled, count me in! I made a promise that I would eventually learn how to make Hinava.
That is why today, I have finally fulfilled my wish. And I never knew making it is a piece of cake!
Before that, a little bit on the background of this dish: Hinava tongii or pickled Spanish mackerel (ikan tenggiri) is among the most popular Kadazan-Dusun cuisine and probably the most widely served in many hotels and festivities as salad or appetizer. Hinava is made up of fresh, raw, spanish mackerel fish with grated ginger, lots of lime, bittergourd, chillies, and bambangan seed. What makes this dish enticingly tasty is its strong, and zesty taste of lime. (In other words, 'very kick'). (Find more about Sabah's Traditional Cuisine here)
If you are a native Sabahan, you shouldn't miss out making this yourself at home!
First, you will need:
1 lb spanish fish mackerel (ikan tenggiri)
Bittergourd
Ginger (grated/sliced)
Red chillies (Big and bird's eye chillies, finely sliced)
Red onions (ringed)
Big onion (thinly sliced)
10 limes (or more) - for lime juice
1 lemon - for lemon juice
Salt
And this is how you do it:
1. Skin and debone fish, and cut into cubes.
2. Drench fish in lime juice and salt. This is one of the methods to 'cook' the fish. Marinate and keep in refrigerator for about 10 minutes.
3. Add in the rest of the ingredients and mix well. Add more salt and lime juice to add up to your liking.
4. Chill and serve!
Thismethod is pretty easy, not too extravagant. I didn't include bambangan seeds because I had no time to buy them. But if you do, by all means, add the latter!
Should you feel more adventurous, try adding in diced tomataoes, and shallots and tuhau.
You can also opt for vinegar and salt to 'wash' and 'cook' the fish.
Try mixing them with your hands rather than spoon or other utensils or you might end up squashing them. You wouldn't want mashed hinava.
The following websites give you more ideas and different ingredients to make hinava, whoch of course, omits the same result, if not better!
This is awesome..kadazan dish!! thanks for the post!
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