Hinava is a traditional dish from the Kadazan-Dusun people of Sabah, Malaysia. It is essentially a raw fish salad, often compared to ceviche, where fresh fish is “cooked” by marinating it in citrus juice. The dish typically uses mackerel or other local fish, which is thinly sliced or cubed and then marinated in lime or calamansi juice.

Key ingredients in hinava include finely shredded ginger, bird’s eye chilies, and shallots, which add a mix of heat, freshness, and aromatics. Some variations also include grated bambangan, a wild mango native to Sabah, which adds a distinctive sour-sweet flavor, or cucumber for crunch.

Hinava is enjoyed for its fresh, tangy taste and is often served during festivals, gatherings, or as a side dish to accompany rice. It reflects the Kadazan-Dusun people’s deep connection to their natural environment and reliance on fresh, local ingredients.

Ingredients:

• 300g fresh fish fillet (traditionally mackerel, but tuna or snapper works too)

• 2-3 calamansi limes (or substitute with 1-2 regular limes or lemons)

• 2-3 bird’s eye chilies, finely chopped (adjust to taste)

• 1 thumb-sized piece of ginger, finely shredded

• 2 shallots, finely sliced

• Salt to taste

• 2 tablespoons grated bambangan (a local wild mango; can be found in Sabah or specialty stores)

• 1 small cucumber, julienned

• 2-3 tablespoons grated dried fish (optional, for added depth of flavor, often used in some variations of hinava)

Instructions:

1. Prepare the fish:

• Clean and pat dry the fish fillet. Cut the fish into small bite-sized cubes or thin slices. The freshness of the fish is crucial since it will be eaten raw, so ensure you are using high-quality, fresh fish.

2. Marinate the fish:

• Squeeze the calamansi limes (or regular limes) over the fish, ensuring the juice coats all the fish evenly. Stir gently to mix. The acidity from the lime will start “cooking” the fish by firming up the texture and turning the flesh opaque. Let the fish marinate for about 10-15 minutes.

3. Add aromatics:

• After marinating, add the finely shredded ginger, chopped bird’s eye chilies, and sliced shallots to the fish. Mix gently to avoid breaking up the delicate fish pieces.

4. Add the grated bambangan:

• Grate the bambangan, a native wild mango, and add about 2 tablespoons to the mixture. This ingredient gives the hinava a unique, tangy-sweet flavor that enhances its authenticity.

5. Incorporate the cucumber:

• Julienne the cucumber into thin strips and mix them into the fish. The cucumber adds a refreshing crunch to contrast the tanginess of the marinated fish.

6. Grated dried fish (optional):

• For an extra layer of flavor, you can add 2-3 tablespoons of grated dried fish. This is an optional touch, but some variations of hinava include this for a deeper, umami profile.

7. Season:

• Add salt to taste. Start with a pinch and adjust based on your preference. The salt will balance the sourness of the lime and the spiciness of the chilies.

8. Serve:

• Hinava is best served fresh, right after preparation. You can enjoy it as an appetizer or a main dish, often served with steamed rice or linopot (rice wrapped in leaves).

Tips:

• Bambangan: If you’re not in Sabah, bambangan can be hard to find, but some Asian or specialty markets may carry it. If unavailable, you can experiment with a tart mango, but it won’t be the same authentic taste.

• Freshness: Ensure the fish is incredibly fresh as this is a raw preparation. It’s best to buy sushi-grade fish if available.

This version of hinava, with the inclusion of bambangan and cucumber, gives it an authentic touch of Kadazan-Dusun cuisine.