In Sabah , there had plenty of simple yet delicious dishes which are mainly pickled or preserved. This is mainly due to the Sabahan partiality to all things tangy. At the same time, it also dates back to the olden days when there were yet to be refrigerators to keep the food in.
HINAVA
Hinava/raw fish salad is most probably the most well known traditional dish in Sabah. Popularized by the Kadazandusun community, Hinava is made of fresh raw tenggiri (mackerel fish), which is filleted and thinly sliced; mixed with sliced chili, ginger, diced red onions, grated Bambangan seed, salt and set with a few squirts of lime juice.
Sometimes, slices of raw bittergourd are also added. If you don’t like fish, you can also substitute the mackerel with either prawn or squid. Hinava can be found in most traditional Kadazandusun restaurant, but of late, it has also been making its way to hotel buffet tables or served during special events.
Ingredients can be found http://sornascollection.blogspot.com/2012/05/hinava-raw-fish-salad.html
No comments:
Post a Comment