 A swordfish hinava served with sandwich bread | |
| Type | Dish |
|---|---|
| Place of origin | Malaysia |
| Region or state | Sabah |
| Created by | Lotud Dusun or Kadazan |
| Main ingredients | Fish, lime juice, bird's eye chili, red onion, salt |
| Variations | Hinava ginapan, hinava tongi |
Hinava is a traditional native dish of the Kadazan people in the state of Sabah.[1] It is made from raw fish and mixed with lime juice, bird's eye chili, sliced shallots and grated ginger.[2] While the Kadazan are famous for their hinava tongi.[1] In Lotud Dusun, the dish is known as hinata.
See also
[edit]- Umai, a similar dish from neighbouring state of Sarawak
- Kinilaw, a similar dish from the Philippines
- Ceviche
- List of raw fish dishes
References
[edit]- ^ a b Su-Lyn Tan; Mark Tay (2003). Malaysia & Singapore. Lonely Planet. pp. 157–. ISBN 978-1-74059-370-0. Retrieved 18 August 2013.
- ^ Lonely Planet; Simon Richmond; Cristian Bonetto; Celeste Brash; Joshua Samuel Brown; Austin Bush; Adam Karlin; Shawn Low; Daniel Robinson (1 April 2013). Lonely Planet Malaysia Singapore & Brunei. Lonely Planet. pp. 706–. ISBN 978-1-74321-633-0. Retrieved 18 August 2013.
External links
[edit]- Hinava Ginapan (Kadazan-Dusun)
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