Malaysia – Hinava Ginapan

by Fauzan Anandika

Our home, earth contains 2/3 of water, and for archipelago country, the marine resource becomes a place to depends. They live, build a house, and finding food near the seashore. People in the archipelago country use fish and other seafood as the main dish. When visiting the archipelago country, tourists will serve many kinds of seafood dishes. In countries with long shorelines, they are easier to provide fresh fish for local cuisine. Some cooked with completed spice, others served raw and fresh.

Kadazan-Dusun people from Sabah, Malaysia, live in the North Borneo island that has a long shoreline. According to “The Origins and Meanings of the Terms Kadazan and Dusun” article by¬†Richard Francis Tunggolou, Kadazan refers to all Tangara tribes that live in Sabah West Coast region, while other native tribes except the Tangara tribe called Dusun. For Kadasan-Dusun people, eating fish has become their tradition since they have enough resources for fresh seafood. One of their favorites is Hinava Ginapan.

Hinava Ginapan is made with fresh fish mix with shaved Bambangan fruit (wild mango), red chili, ginger, shallot, lemon, and salt. In local cuisine, they use sliced raw mackerel fish as the main ingredient marinated with lemon juice or lime juice. Hinava usually serves on the Tadau Kaamatan event, a ceremony for rice planting spirit, or other events like marriage.

Regarded as a traditional dish, cooking Hinava was simple and easy. Without any high skills technique to cook it. You can substitute some ingredients to your taste. Want to try some Hinava? Grab your stuff, and let’s cook some Hinava Ginapan.

Protein Ingredient

  • 250 grams mackerel fish
  • 100 grams fresh shrimp

Seasoning Ingredient

  • 6 clove shallot
  • 2 clove garlic
  • 4 lemon
  • Salt
  • 1 ginger segment
  • 5 red chili
  • 5 cayenne pepper

Topping ingredient

  • 2 bitter gourd, cut small bitter gourd into bite-size.
  • 100 grams wild mango, shaved (can substitute with other mangoes)

Protein preparation

  1. Wash clean mackerel fish and shrimp.
  2. Chop fish and shrimp into small bite sizes.
  3. Pour boiling water and wait for 2 minutes.

How to serve

  1. Minced shallot, garlic, ginger, red chili, and cayenne pepper.
  2. Mix all the ingredients with fish and shrimp.
  3. Cut small bitter gourd into bite-size.
  4. Add topping.
  5. Add salt and adjust the taste.
  6. Add lemon juice and stir slowly.
  7. Serve with warm rice or mashed potato.
  8. Happy eating.
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