Hinava is a tangy and refreshing dish often served as a salad or appetiser. A beloved traditional delicacy from Sabah, Malaysia, it is popularised by the Kadazandusun community, the largest indigenous group in the state. Hinava is made from fresh, raw tenggiri (mackerel), thinly sliced or diced, then mixed with chillies, ginger, shallots, grated Bambangan seed, and salt, all brought together with a squeeze of lime or calamansi juice. Sometimes, raw bitter gourd slices are added for extra flavour. Mackerel can also be substituted with prawns or squid for variety.

Widely available in traditional Kadazandusun restaurants, Hinava has gained popularity in hotel buffet spreads and at special events. It pairs wonderfully with white rice, linopot, or can be enjoyed on its own as a salad. The preferred fish, mackerel (Ikan Tenggiri in Malay, 马鲛鱼 in Chinese), is known for its lean texture and minimal bones. Occasionally, Yellowstripe Scad (Ikan Titir Kuning, Selaroides leptolepis) is also used.

The fish is ‘cooked’ by the lime juice, giving it a texture similar to sashimi salad. Hinava has a mild and refreshing flavour, without any strong or overpowering smells, making it one of the safest traditional foods for tourists to try.

Hinava was recognised as a national heritage dish by Malaysia’s Department of National Heritage (Jabatan Warisan Negara) in 2009, alongside Umai from Sarawak, in the list of Intangible Heritage (Malaysia). While both dishes share similarities, the key differences lie in Umai’s inclusion of sugar for sweetness and Hinava’s use of grated Bambangan seeds for a unique, earthy note.

Photos taken in Sabah (Malaysia), Borneo