Fish Hinava (Raw Fish Salad)


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


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 for subscription details.

Tags: , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

You May Like