Hinava (Raw Fish Salad)
Hinava (Raw Fish Salad)
| 3 nos | Limes, squeezed for juice |
| 3 nos | Calamansi limes, squeezed for juice |
| 250 g | ‘Kurau’ fish fillet |
| ½ piece | Bitter melon, seeded and sliced |
| 10 g | Ginger, finely shredded |
| 5 | Shallot, finely sliced |
| ½ | Red onion, finely sliced |
| ½ | Yellow onion, finely sliced |
| 1 | Green mango, skinned and julienned |
| 3 – 4 | Bird’s eye chilies, chopped |
| 1 | Red chili, cut into slices |
| Some | Chopped coriander leaves |
| Some | Spring onion |
Ingredients A: seasoning
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| ½ tsp | AJI-SHIO® Flavoured Black Pepper |
| 2 – 3 sachets | Pal Sweet® Sweetener or to taste |
| 1 tsp | Salt or to taste |
- Combine lime and calamansi juice, leave aside.
- Cut fish fillet into fairly thick slices. Place into a mixing bowl.
- Add in combined lime and calamansi juice. Toss well using a pair of tongs to mix well evenly. Put aside for 10 – 15 minutes to allow fish meat to turn pale and be partially cooked.
- Sprinkle some salt over bitter melon. Leave 10 minutes then rinse off clean and squeeze off excess water.
- Add ginger, shallot, onion, mango, bitter melon and bird’s eye chilies into the mixing bowl. Toss to combine with fish fillet to form Hinava.
- Mix seasoning (A) in a small bowl and sprinkle the seasonings to Hinava. Toss to mix.
- Add in red chili, some coriander leaves and spring onion to garnish.
AJI-SHIO® Flavoured Pepper Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
Pal Sweet® Recipes
