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Hinava (Raw Fish Salad)

Product Used for the Recipe
AJI-SHIO® Flavoured Pepper AJI-SHIO® Flavoured Black Pepper Pal Sweet®
Ajinomoto Malaysia
Recipe Description

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
  1. Combine lime and calamansi juice, leave aside.
  2. Cut fish fillet into fairly thick slices. Place into a mixing bowl.
  3. 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.
  4. Sprinkle some salt over bitter melon. Leave 10 minutes then rinse off clean and squeeze off excess water.
  5. 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.
  6. Mix seasoning (A) in a small bowl and sprinkle the seasonings to Hinava. Toss to mix.
  7. Add in red chili, some coriander leaves and spring onion to garnish.
Ajinomoto Product