Hinava
Sabah salad of raw fish dressed with citrus, chilli, onion and ginger
Hinava is a salad from Sabah, Malaysia, made by the Kadazan-Dusun people. It features raw fish combined with citrus juice, chilli, onion, ginger, and salt. Hinava is a key dish at festive gatherings such as harvest celebrations, weddings, and other cultural events.
- Hinava is a signature dish of the Kadazan-Dusun people in Sabah
- Raw fish is combined with citrus juice, chilli, onion, and ginger
- It is a key food during the Kaamatan harvest festival
- Recognised as a national heritage dish by Malaysia in 2009
- Variations include versions with prawn or different citrus
What is Hinava?
Hinava is a salad that brings together pieces of raw fish with citrus juice, hot chillies, sliced onions, grated ginger, and salt. The fish, often mackerel or sometimes shark, is cut into small pieces before being combined with the other ingredients. The citrus juice helps to firm the fish and gives the dish a fresh, tangy taste. Hinava is known for its clean, sharp flavours and is usually served as a starter or side at meals.
Where does Hinava come from?
Hinava comes from Sabah in East Malaysia and is closely tied to the Kadazan-Dusun community. It is a traditional food that has long been part of their celebrations and daily life. The dish is also prepared by the Lotud Dusun, who call their version hinata and sometimes use lemon and vinegar. In 2009, Malaysia’s Department of National Heritage recognised hinava as a national heritage dish, highlighting its cultural importance.
How is Hinava made?
To make hinava, fresh fish is sliced or diced, then mixed with citrus juice, chillies, onions, ginger, and salt. Sometimes, grated seed from the bambangan fruit is added for extra flavour. The acid from the juice slightly cures the fish, changing its texture. The dish is not cooked with heat, so the freshness of the fish is essential. Other types of fish can be used, depending on what is available.
How and when is Hinava eaten?
Hinava is usually eaten as an appetiser or salad, often at gatherings and special occasions. It is a central dish during the Kaamatan harvest festival and is also served at weddings and engagement feasts. People may enjoy it with bread or rice, and it is valued for its light, refreshing taste. While it is a festive food, hinava is also eaten in everyday meals by those who enjoy its flavours.
Kinds of Hinava
There are several versions of hinava. The Kadazan people are known for hinava tongi, while the Lotud Dusun prepare a similar dish called hinata, which may use lemon and vinegar instead of lime. Another variation, hinava ginapan, uses prawn instead of fish. The choice of fish or seafood and the type of citrus can vary by region and family tradition.
What Hinava means
Hinava is more than just a dish; it is a symbol of Kadazan-Dusun heritage and is central to their festive and social life. It plays a key role at the Kaamatan harvest festival, which is a major cultural event in Sabah. Its recognition as a national heritage food in Malaysia reflects its importance to the region’s identity and culinary traditions.
Questions people ask about Hinava
What is hinava made of?
Hinava is made from raw fish mixed with citrus juice, chilli, onion, ginger, and salt. Sometimes, grated bambangan seed is added for extra flavour.
Where does hinava come from?
Hinava comes from Sabah, a region in East Malaysia. It is a traditional dish of the Kadazan-Dusun people and is also prepared by the Lotud Dusun community.
When is hinava usually eaten?
Hinava is often served at festive events such as the Kaamatan harvest festival, weddings, and engagement feasts. It is also eaten as an appetiser or salad in everyday meals.
Are there different types of hinava?
Yes, there are variations such as hinava tongi and hinava ginapan, which uses prawn instead of fish. The Lotud Dusun make a similar dish called hinata, sometimes using lemon and vinegar.
Is hinava cooked?
No, hinava is not cooked with heat. The fish is cured by mixing it with citrus juice, which changes its texture and flavour.
Good reading and sources
The facts on this page come from the Wikipedia article "Hinava", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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