Hinava

Hinava
A swordfish hinava served with sandwich bread
Alternative nameshinata
TypeSalad dish
CourseAppetiser
Place of originMalaysia
Region or stateSabah
Associated cuisineSabahan cuisine
Created byKadazan or Lotud Dusun
Main ingredientsFish, lime juice, bird's eye chilli, red onion, salt
VariationsHinava ginapan, hinava tongi
  •  Wikimedia Commons logo Media: Hinava

Hinava is a traditional native salad dish of the Kadazan-Dusun people in the state of Sabah within East Malaysia. It is made from raw fish and mixed with lime juice, bird's eye chilli, sliced shallots and grated ginger. Hinava is one of the main ethnic foods among the Kadazan and Dusun, often served during occasions such as the Kaamatan harvest festival, engagements, weddings, and other cultural feasts. The dish has been recognised as a national heritage dish by Malaysia's Department of National Heritage in 2009, alongside umai of Sarawak.

Preparation

Part of the Kadazan-Dusun heritage, hinava often served as a salad or appetiser, made by mixing fresh raw tenggiri (Spanish mackerel), thinly sliced or diced, then mixed with chillies, grated ginger, sliced shallots, grated bambangan (Mangifera pajang) seed, and salt, together with a squeeze of lime or calamansi juice. The dish is usually made using either sharks or mackerel, although other fish can also be used depending on the individual's taste. While the Kadazan are famous for their hinava tongi, the Lotud Dusun called their similar raw fish dish spread with lemon and vinegar as hinata. Hinava is rich in source of protein as it contains all the healthy components of a raw fish. Another version of hinava with prawn as the main source is called the hinava ginapan.

See also

References

  1. 1 2 Su-Lyn & Tay 2003, p. 157.
  2. ↑ (Richmond et al. 2013, p. 706)
  3. 1 2 Musa, Aina (11 November 2022). "Kenali Hinava, Sajian Tradisional Popular Masyarakat Kadazan Dusun Di Sabah" [Get to know Hinava, a popular traditional dish of the Kadazan Dusun community in Sabah]. ILoveBorneo.my (in Malay). Archived from the original on 11 November 2022. Retrieved 9 June 2026.
  4. 1 2 Murphy (2 December 2024). "Hinava: Heritage Salad of Sabah". MySabah.com. Archived from the original on 8 March 2026. Retrieved 8 June 2026.
  5. ↑ Md Ramli et al. 2023, pp. 31–41.
  6. ↑ Binisol, Lorena (8 June 2026). "Keeping Kadazan-Dusun-Murut traditions alive". Daily Express. Archived from the original on 29 May 2026. Retrieved 8 June 2026.
  7. ↑ "Hinava: Sabah's ocean-tasting signature delight". New Straits Times (Business Times ed.). 21 March 2024. Archived from the original on 8 June 2026. Retrieved 8 June 2026.
  8. ↑ Mu, Paul (16 December 2021). "Sabah recognises Lotud as ethnic group". New Straits Times (Busines Times ed.). Archived from the original on 18 October 2025. Retrieved 8 June 2026.
  9. ↑ (Harmayani et al. 2019, p. 1)
  10. ↑ "Hinava Ginapan". Sabah Education Department. Archived from the original on 31 January 2019. Retrieved 9 June 2026.

Bibliography