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Hinava tenggiri

Hinava is a traditional native dish of the Kadazandusun people in Sabah. This dish uses a method of cooking saltwater or freshwater fish using lime juice, and is highly customisable depending on what’s in season. 

 

Tableware by Ilham Ceramic Studio.

Hinava tenggiri

by Pison Jaujip

Hinava is a traditional native dish of the Kadazandusun people in Sabah. This dish uses a method of cooking saltwater or freshwater fish using lime juice, and is highly customisable depending on what’s in season. 

 

Tableware by Ilham Ceramic Studio.

Servings: 4

Prep time: Quick

Hinava tenggiri

Servings: 4

Prep time: Quick

4 cuts mackerel (tenggiri), about 100-150g per slice

1 lemon, juiced

Large pinch of salt

  1. Remove the flesh of the tenggiri from the skin and bones, then dice into ½” pieces and place in a non-reactive bowl.
  2. Sprinkle salt and pour lemon juice over the fish pieces. Mix well and set aside for about 10 minutes.
  3. The fish is ready when the flesh turns white, which means that the acid from the lemon has cured the fish.

Tips

  • Remember that this recipe is extremely customizable. The base of the recipe is the protein, salt, and acid in the form of citrus or vinegar. A non-exhaustive list of additions: bambangan, shallots, ginger, fresh turmeric, bitter gourd, chillies, unripe mangoes. Any added ingredients depend on seasonality and availability. 
  • Pison loves adding sour ingredients to amp up the acidity. [Editor’s note: In the case of our test kitchen, we had belimbing buluh in the garden, and that is what is seen in the photo.]
  • Hinava keeps for about a day in the fridge, and up to two days if a lot of acid is used.

 

Ingredients

4 cuts mackerel (tenggiri), about 100-150g per slice

1 lemon, juiced

Large pinch of salt

Directions

  1. Remove the flesh of the tenggiri from the skin and bones, then dice into ½” pieces and place in a non-reactive bowl.
  2. Sprinkle salt and pour lemon juice over the fish pieces. Mix well and set aside for about 10 minutes.
  3. The fish is ready when the flesh turns white, which means that the acid from the lemon has cured the fish.

Tips

  • Remember that this recipe is extremely customizable. The base of the recipe is the protein, salt, and acid in the form of citrus or vinegar. A non-exhaustive list of additions: bambangan, shallots, ginger, fresh turmeric, bitter gourd, chillies, unripe mangoes. Any added ingredients depend on seasonality and availability. 
  • Pison loves adding sour ingredients to amp up the acidity. [Editor’s note: In the case of our test kitchen, we had belimbing buluh in the garden, and that is what is seen in the photo.]
  • Hinava keeps for about a day in the fridge, and up to two days if a lot of acid is used.

 

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© Copyright Periuk 2021