Raw Fish Salad (penampang Hinava)
Raw Fish Salad, also known as Penampang Hinava, is a traditional dish from Sabah, Malaysia. This refreshing and flavorful salad is made with fresh raw fish, lime juice, shallots, ginger, and other aromatic ingredients.
Ingredients
- 500g fresh raw fish, thinly sliced
- 5-6 shallots, thinly sliced
- 1 inch ginger, julienned
- 3-4 red chilies, thinly sliced
- 1/2 cup lime juice
- 1/4 cup bitter gourd, thinly sliced (optional)
- Salt to taste
Instructions
- In a large bowl, combine the sliced fish, shallots, ginger, red chilies, and bitter gourd.
- Pour the lime juice over the mixture and toss gently to combine.
- Season with salt to taste.
- Let the salad marinate in the refrigerator for 10-15 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 20g
- Carbohydrates
- 5g
- Fat
- 6g
Supplies
Large mixing bowl Sharp knife Cutting board
Tools
Refrigerator
Serving suggestions
Serve the Raw Fish Salad chilled as an appetizer or as a side dish with steamed rice.
Tips & tricks
For best results, use fresh and high-quality fish for this dish.
Cost
$10