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.

Raw Fish Salad (penampang Hinava)

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

  1. In a large bowl, combine the sliced fish, shallots, ginger, red chilies, and bitter gourd.
  2. Pour the lime juice over the mixture and toss gently to combine.
  3. Season with salt to taste.
  4. 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