Salads & starters
Hinava
A raw fish salad from the Kadazan-Dusun cuisine of Sabah, marinated in lime juice and ginger. The acidity 'cooks' the fish and it's best enjoyed very fresh, with chillies and onions.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Cut the fish into very small dice about 1 cm, removing the skin and bones thoroughly.
- Put the fish cubes in a cold bowl with a pinch of salt.
- Pour the lime juice over the top so it covers the fish, then cover and refrigerate for 15 minutes.
- Drain the fish lightly; it should have turned opaque on the surface.
- Add the onion, ginger, chillies, tomato and coriander, then mix gently.
- Adjust the seasoning with salt and a little more lime juice if needed.
- Serve immediately, very chilled, without waiting so the texture is preserved.
Variations and tips
Spicier version. Add a little cumin or an extra pinch of chilli for a more intense flavour.
More ideas
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Original Ecomely recipe.