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| 18/5/2004 |
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Fish Hinava (Raw Fish Salad) Recipe by Maria Lasimbang
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Maria Lasimbang makes her Hinava Sada Tongii with grated bambangan, the dried seed of a local wild mango. It has a pleasant sourish taste and smell, and slightly powdery texture. Its absence in the dish will probably go unnoticed as the lime flavour will predominate.
Ingredients
600g raw tuna or mackeral (tenggiri), finely sliced
125ml lime juice
1/2 teaspoon salt, or to taste
200g bitter gourd, halved, seeded and finely silced
50g ginger, cut into fine strips
100g shallots, peeled and finely sliced
8 bird’s eye chillies, finely sliced
4 tablespoons dried grated bambangan seed
Method
Combine the fish slices with the lime juice and salt in a mixing bowl. Using your fingers, work the mixture well. Set aside to marinate for 10 minutes, preferrably in the refrigerator. Add the rest of the ingredients. Toss well and serve.
For more food and wine stories and recipes, pick up the latest issue of Flavours (May - June 2004), Malaysia's premier food magazine, available at major bookstores and newsstands or email cir.ccu@thestar.com.my for subscription details.
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