Hinava (Sabah Lime-Cured Fish Salad)
In short: Raw firm white fish cured in fresh lime juice with shallots, ginger and chilies, a bright, sharp Kadazan-Dusun salad from Sabah. It takes about 20 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 0 min
- Resting
- 25 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 100 kcal
Hinava is a Kadazan-Dusun dish from Sabah, in which fresh raw fish is cured briefly in lime juice with shallots, ginger and bird's eye chilies. The acid turns the surface of the fish white and firm, and the aromatics keep it sharp and bright. It is eaten at festivals and as a starter with rice. Because the fish is not cooked, it must be extremely fresh, and it is best made just before serving.
Instructions
- Keep the fish on ice until you need it. Pat it dry and cut it into 1 cm (3/8 inch) cubes with a very sharp knife.
- Toss the fish with the salt and half of the lime juice in a glass or ceramic bowl. Refrigerate for 5 minutes.
- Add the remaining lime juice and refrigerate for 15 to 20 minutes, until the surface of the fish is opaque and white but the center is still slightly translucent.
- Pour off about half of the lime juice. Stir in the shallots, ginger, chilies and bitter melon, if using.
- Taste and add a pinch more salt or a squeeze of lime if needed. Serve cold, right away, with steamed rice.
Tips
- Use only the freshest fish from a trusted fishmonger, and keep it cold. Freezing the fish at -20°C (-4°F) for 7 days before using reduces the risk of parasites. Ask for fish sold for raw eating.
- Add the shallots and bitter melon at the end so they stay crisp. The longer the fish sits in lime juice, the firmer and drier it gets, so serve it soon.
Questions and answers
Is hinava safe to eat raw?
Lime juice does not kill bacteria or parasites. It changes the texture only. Use sashimi-grade fish, keep it cold and avoid this dish if you are pregnant, elderly, very young or immunocompromised.
How long should I marinate hinava?
About 20 to 25 minutes in the fridge in total. Longer curing makes the fish firm, dry and chalky, and the flavor turns sour.
What fish is best for hinava?
Spanish mackerel is traditional. Firm white fish like snapper, sea bass or grouper also work well. Avoid oily fish such as salmon, which tastes heavy with so much lime.
How long does it take to make Hinava (Sabah Lime-Cured Fish Salad)?
About 20 min in total: 20 min of preparation and 0 min of cooking.
How many calories are in Hinava (Sabah Lime-Cured Fish Salad)?
About 100 kcal per serving, with 16 g of protein, 8 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 100 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 8 g |
| Fat | 1 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
