{"id":91,"date":"2024-12-02T13:45:00","date_gmt":"2024-12-02T05:45:00","guid":{"rendered":"http:\/\/www.mysabah.com\/wordpress\/?p=91"},"modified":"2026-01-23T11:21:45","modified_gmt":"2026-01-23T03:21:45","slug":"hinava","status":"publish","type":"post","link":"https:\/\/www.mysabah.com\/wordpress\/hinava\/","title":{"rendered":"Hinava: Heritage Salad of Sabah"},"content":{"rendered":"\n<p>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 state&#8217;s largest indigenous group. Hinava is made from fresh, raw tenggiri (Spanish 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.<\/p>\n\n\n\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a04b6ae9c058&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a04b6ae9c058\" class=\"wp-block-image size-large wp-lightbox-container\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"720\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" src=\"https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_1-1280x720.jpg\" alt=\"Hinava in a bowl\" class=\"wp-image-14895\" srcset=\"https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_1-1280x720.jpg 1280w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_1-700x394.jpg 700w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_1-768x432.jpg 768w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_1-1536x864.jpg 1536w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_1.jpg 2000w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\taria-label=\"Enlarge\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.imageButtonRight\"\n\t\t\tdata-wp-style--top=\"state.imageButtonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><figcaption class=\"wp-element-caption\">Hinava has been included in the list of national heritage foods since 2009.<\/figcaption><\/figure>\n\n\n\n<p>Widely available in traditional Kadazandusun restaurants, Hinava has gained popularity in hotel buffet spreads and at special events. It pairs wonderfully with white rice, <a href=\"https:\/\/www.mysabah.com\/wordpress\/linopot-of-sabah\/\">linopot<\/a>, or can be enjoyed on its own as a salad. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"853\" src=\"https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20250606_1-1280x853.jpg\" alt=\"Hinava, the fish salad of Sabah\" class=\"wp-image-15242\" srcset=\"https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20250606_1-1280x853.jpg 1280w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20250606_1-700x465.jpg 700w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20250606_1-768x512.jpg 768w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20250606_1-1536x1024.jpg 1536w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20250606_1.jpg 1800w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><figcaption class=\"wp-element-caption\">Hinava, the traditional fish salad of Sabah<\/figcaption><\/figure>\n\n\n\n<p>The preferred fish, mackerel (Ikan Tenggiri in Malay, \u9a6c\u9c9b\u9c7c in Chinese), is known for its lean texture and minimal bones. Occasionally, Yellowstripe Scad (Ikan Titir Kuning, <em>Selaroides leptolepis<\/em>) is also used.<\/p>\n\n\n\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a04b6ae9d338&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a04b6ae9d338\" class=\"wp-block-image size-large wp-lightbox-container\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"556\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" src=\"https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_2-1280x556.jpg\" alt=\"Ikan Tenggiri (mackerel)\" class=\"wp-image-14896\" srcset=\"https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_2-1280x556.jpg 1280w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_2-700x304.jpg 700w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_2-768x333.jpg 768w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_2-1536x667.jpg 1536w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_2.jpg 2000w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\taria-label=\"Enlarge\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.imageButtonRight\"\n\t\t\tdata-wp-style--top=\"state.imageButtonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><figcaption class=\"wp-element-caption\">Ikan Tenggiri (Spanish mackerel) is the preferred fish for making hinava.<\/figcaption><\/figure>\n\n\n\n<p>The fish is &#8216;cooked&#8217; by the lime juice, giving it a texture similar to sashimi salad. Hinava has a mild, refreshing flavour, with no strong or overpowering smells, making it one of the safest traditional foods for tourists to try.<\/p>\n\n\n\n<figure data-wp-context=\"{&quot;imageId&quot;:&quot;6a04b6ae9d952&quot;}\" data-wp-interactive=\"core\/image\" data-wp-key=\"6a04b6ae9d952\" class=\"wp-block-image size-large wp-lightbox-container\"><img loading=\"lazy\" decoding=\"async\" width=\"1280\" height=\"853\" data-wp-class--hide=\"state.isContentHidden\" data-wp-class--show=\"state.isContentVisible\" data-wp-init=\"callbacks.setButtonStyles\" data-wp-on--click=\"actions.showLightbox\" data-wp-on--load=\"callbacks.setButtonStyles\" data-wp-on-window--resize=\"callbacks.setButtonStyles\" src=\"https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_3-1280x853.jpg\" alt=\"Hinava with bitter gourd slices.\" class=\"wp-image-14897\" srcset=\"https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_3-1280x853.jpg 1280w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_3-700x465.jpg 700w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_3-768x512.jpg 768w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_3-1536x1024.jpg 1536w, https:\/\/www.mysabah.com\/wordpress\/wp-content\/uploads\/2024\/12\/20241202_3.jpg 2000w\" sizes=\"auto, (max-width: 1280px) 100vw, 1280px\" \/><button\n\t\t\tclass=\"lightbox-trigger\"\n\t\t\ttype=\"button\"\n\t\t\taria-haspopup=\"dialog\"\n\t\t\taria-label=\"Enlarge\"\n\t\t\tdata-wp-init=\"callbacks.initTriggerButton\"\n\t\t\tdata-wp-on--click=\"actions.showLightbox\"\n\t\t\tdata-wp-style--right=\"state.imageButtonRight\"\n\t\t\tdata-wp-style--top=\"state.imageButtonTop\"\n\t\t>\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"12\" height=\"12\" fill=\"none\" viewBox=\"0 0 12 12\">\n\t\t\t\t<path fill=\"#fff\" d=\"M2 0a2 2 0 0 0-2 2v2h1.5V2a.5.5 0 0 1 .5-.5h2V0H2Zm2 10.5H2a.5.5 0 0 1-.5-.5V8H0v2a2 2 0 0 0 2 2h2v-1.5ZM8 12v-1.5h2a.5.5 0 0 0 .5-.5V8H12v2a2 2 0 0 1-2 2H8Zm2-12a2 2 0 0 1 2 2v2h-1.5V2a.5.5 0 0 0-.5-.5H8V0h2Z\" \/>\n\t\t\t<\/svg>\n\t\t<\/button><figcaption class=\"wp-element-caption\">Hinava is the &#8220;safest food&#8221; for tourists to try.<\/figcaption><\/figure>\n\n\n\n<p>Hinava was recognised as a national heritage dish by Malaysia\u2019s Department of National Heritage (Jabatan Warisan Negara) in 2009, alongside <em>Umai<\/em> from Sarawak, in the list of Intangible Heritage (Malaysia). While both dishes share similarities, the key differences lie in Umai&#8217;s inclusion of sugar for sweetness and Hinava&#8217;s use of grated Bambangan seeds for a unique, earthy note.<\/p>\n\n\n\n<p><small><em>Photos taken in Sabah (Malaysia), Borneo<\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":14894,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":true},"categories":[37,45,1],"tags":[148,10813,177,123,50],"class_list":["post-91","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","category-food","category-sabah","tag-fish","tag-hinava","tag-kadazan","tag-kadazandusun","tag-seafood"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hinava: Heritage Salad of Sabah - MySabah.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mysabah.com\/wordpress\/hinava\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hinava: Heritage Salad of Sabah - MySabah.com\" \/>\n<meta property=\"og:description\" content=\"Hinava is a tangy and refreshing dish often served as a salad or appetiser. 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