Tuesday, January 25, 2011

Fish Hinava


I was in the appetite for the fish hinava yesterday and forgot all about kershaw scallion. The fish hinava is actually a kadazan-dusun form of sushi which is authentic to the culture and it was one of the first few KD dishes I actually know how to prepare when I first learned my cooking skills from my parents' kitchen many moons ago. The ingredients are accessible and the preparation is hassle free as well that I actually sent two friends the recipe of it. One things you have to remember after the fix is that you have to store it inside the refrigerator for at least 1-2 hours so the lime juice would be absorbed by the fillets. Because I was hungry and couldn't wait, the minute food was ready, I dug into the bowl of hinava. Ahh...Tasted so good and refreshing! I owe dad for teaching me how to! :)

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