Hinava/Hinata - Sabahan Delicacy!

Hi Lemonies!

Let me introduce you to one of Sabahan Traditional Food from Dusun Lotud ethnic!

Hinava / Hinata

• This dish consists of raw fish marinated with lime juice, which is mixed together with a variety of seasoning such as salt, red chilli, slice shallot and ginger.

• Kadazandusun ethnic in Penampang usually called this dish as Hinava while Lotud ethnic in Tuaran/Tamparuli called this dish Hinata

• The difference between Hinava and Hinata is their ingredients. Lotud’s Hinata usually don’t use ginger and additional seasoning to it are Kemangi/Bawing (Lemon Basil) and Turmeric.

• Sometimes raw fish smells really strong, to make it less fishy, we usually soaked the raw fish in hot water for 1 minutes and pour it out.

• Most common fish used in this dish are Tenggiri, Yu and Titir (sorry, idk the name in English).

Hope you learn something new!

Love,

Thajoor

#AskLemon8 #MasakanRumah #traditionalfood #sabah #sabahan