Hinava

Hinava is a traditional Sabah dish from the Kadazan-Dusun ethnic group. It is a type of pickled fish dish, similar to ceviche, and is considered a staple in Kadazan-Dusun cuisine.

Ingredients and Preparation

Hinava is primarily made with fresh mackerel (hinava sada tongii), although other types of fish can also be used. The fish is first cleaned and cut into thin slices, then marinated in lime juice or vinegar for several hours until the fish is 'cooked' by the acidity. This process is known as denaturation.

The marinated fish is then mixed with sliced chili peppers, ginger, red onions, and grated coconut. Some variations of the recipe may also include lemongrass and tomatoes. The dish is typically served cold, often as an appetizer or side dish.

Cultural Significance

Hinava is a significant part of Kadazan-Dusun culture and is often served during special occasions and traditional ceremonies, such as the annual Harvest Festival (Kaamatan). It is also a popular dish in other parts of Sabah, and can be found in many local restaurants and food stalls.

See Also

• List of pickled foods
• List of fish dishes
• Malaysian cuisine

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  Hinava