Hinava is a popular Sabahan dishes that is being served traditionally, among the Kadazan-dusun and other native communities in Sabah. The Hinava, or the pickled mackerel fish, can be found in local wet market or Tamu but hardly see them in a restaurant, although it is considered as a regular dish among the Sabahan natives. "Maybe everyone made their own Hinava at home" - I wasn't surprised.
Le Meridien Kota Kinabalu is one of the pioneer when it comes to local Sabahan food. At the Latest Recipe - the hotel's all day dining restaurant on the Lobby Floor, there is a "Tampatan" station serving all kind of local Sabahan dishes - including Hinava, Bambangan salad and Ambuyat, during buffet lunch, high tea (during Friday and weekends) and dinner.
Last week at the hotel's "Curiosity Table" - a 15 feet huge wooden table located just in front of the Latest Recipe and Latitude 05, Chef De Cuisine Rondihon Stimol was showing the invited Starwood Preferred Guests (SPG) Members and media his family recipe of preparing the Hinava. We were given chance to taste Chef's hinava and make our own with raw mackerel meat, shallot onion, ginger (chopped), bitter gourd (sliced thinly and cut into half-inches long), some bird-eye chillies, some salt to taste and kalamansi. The fish then is kept in the fridge overnight for it to be cured or "cooked". Some people however only cure the meat for a few minutes, it is still taste good for me but the meat would be very raw like a sashimi.
|Hinava, prepared by chef|
|This is Tuaran's Hinava where tumeric powder is added|
|Everyone's curious about what is happening next, on the Table of Curiosity :)|
|Chef Rondihon Stimol aka Chef Rondi|
|Hinava in making|
|Hinava in making|
BUSINESS HOUR (Latest Recipe):
Opens Daily for Breakfast, Lunch (Monday - Friday), High Tea (weekend only) and Dinner
088 322 222
LE MERIDIEN KOTA KINABALU
Jalan Tun Fuad Stephens, Sinsuran,
88000 Kota Kinabalu, Sabah, Malaysia