Kadazan-Dusun Heritage · Citrus-Marinated Fish
Hinava
Photo: Terencetulus / Wikimedia Commons · CC BY-SA 4.0
It's often mixed with grated bambangan seed, a wild Bornean mango relative found nowhere else, giving it a sourness no other ceviche-style dish in the world can replicate.
Thin slices of raw Spanish mackerel are tossed with lime or calamansi juice, bird's eye chilli, ginger, and shallots, sometimes with grated wild mango seed folded in for extra tang. It's a fixture of Kadazan-Dusun celebrations and now sold at markets and restaurants across Sabah.
Why it's made this way: It's a heritage dish of Sabah's Kadazan-Dusun people, traditionally served at weddings and the Kaamatan harvest festival, and was officially recognized as a Malaysian national heritage food in 2009.
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Part of World of Street Food — 3248 dishes from 118 countries.
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