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Delicacies - Menu for January 2000

Hinava Tingii



(Pickled fish - Kadazandusun dish, Sabah)



  • 2 katis fish flesh
  • 1 cup fresh lime-juice
  • 4 – 5 tablespoon dried grated ‘bambangan seeds
  • 2 inches size bitter got
  • 4 – 5 red chillies
  • Salt to taste


1. Prepare fish by washing it well, remove the bones and intestines, take only the white flesh and skin of the fish. With a sharp knife, cut it into small pieces, the size of the peanut or finer.

2. In a bowl, add the salt to the fish flesh and leave for 1 minute for the salt to settle.

3. Pour in the lime juice and mix well with the fish-flesh. Add all the other ingredients in and mix well, wait for 10 minutes before serving.

Note: This dish is eaten raw, and it is very important to have all ingredients fresh and clean before preparation.

Contributed by Ms. Yoyon, Kota Kinabalu, Sabah

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