Hinava
HalalSabah's indigenous raw fish salad where fresh mackerel is 'cooked' by citrus acid alone — sliced thin and cured in lime juice with bird's eye chili, ginger, shallots, and grated bambangan seed. A Kadazan-Dusun heritage dish that parallels Latin American ceviche but uses endemic Bornean botanicals.
Difficulty
easy
Prep Time
30 min
Ingredients
- mackerel (tenggiri)
- lime juice
- bird's eye chili
- ginger
- shallots
- bambangan seed
- salt
Variations
- hinava sada (plain)
- hinava ginapan (fermented)
- hinava with wild mango
Did You Know
The bambangan — a wild brown mango found only in Borneo's jungles — gives hinava its signature earthy, astringent flavour. No other ceviche-style dish anywhere in the world uses this ingredient.
Nutrition Facts
1 serving (150g)
% Daily Value based on a 2,000 calorie diet. Values are estimates.
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