Hinava is a native dish of the Kadazan-Dusun people of Sabah. It is made by curing slices of Spanish mackerel with a mix of lime juice, bird’s eye chilli, sliced shallots and grated ginger.

When you think about Kadazan-Dusun cuisine or ask a local what’s their favourite traditional
dish, the most common answer you will get is Hinava.

Often served during the Kaamatan Harvest festival and special occasions such as weddings.

Mackerel is the main ingredient for Hinava however you can use other seafood such as squid
and prawns.

3 Places in Sabah to try Hinava

  1. D’Place Kinabalu
  2. My Native Sabah
  3. Outskirts Eatery

For those interested to recreate this traditional dish as an appetiser for your next meal with friends and family, we’ve prepared a recipe you can follow:

500g Sliced Raw Tenggiri (local name for mackerel)
100ml Lime Juice
100g Sliced Bitter Gourd
25g Sliced Ginger
50g Sliced Shallots
5 Birds Eye Chilli
1⁄2 tsp Salt

1. In a mixing bowl combine the sliced fish with the lime juice and salt and mix well, then
leave it in the refrigerator to marinate for 10 minutes
2. After marinating, combine all the other ingredients and toss.
3. Serve and enjoy!