Monday 22 November 2010

Hinava

Hinava 是沙巴州卡达山或杜顺族群的一道名菜. 把切片的生
鱼片加入酸柑汁和其他材料一起腌至鱼肉转白,就可食用了.这是
一道很开味的小吃,其酸中带微咸的味道真的让人爱不释手;一般
能吃鱼生寿司的朋友都不会排斥这一道本地鱼生.近年来本地的
一些著名酒店也已经把这道菜肴列为酒店里的一道美食.

我上班的公司其中一个老板是杜顺族人,每当他邀请我们这班大
孩子到他家聚餐;我们就会毫不客气要求他准备这道鱼生. 我也是
在尝过他多次的手艺后才能偷到师的.


材料:

1公斤 新鲜马鲛鱼
1 - 1 1/2杯 酸柑汁
2 小匙 盐
1 大匙 姜汁

配料:

50 gm 生姜, 切丝
10粒 红葱, 切丝
5 小辣椒,切粒 ( 如嗜辣可多加)
1条 苦瓜,切半去种子,再切薄片

做法:

1. 马鲛鱼洗净, 去皮和骨,切薄片.
2. 苦瓜片加入少许盐拌均腌至 20 分钟.洗净后的干水分.
3. 用手把鱼片加入酸柑汁, 盐和姜汁拌均于一个大碗里腌上 10 分钟.
4. 把所有配料加入拌均.
5. 将大碗盖上保鲜模. 放入冰箱冷藏至鱼肉转白色即可食用.


Ingredients:

1kg fresh mackerel
1 - 1 1/2 cups lime juice
2 tsp salt
1 tbsp ginger juice

Dressing:

50gm ginger, cut into fine strips
10 nos shallots, thinly sliced
5 chilli padi, chopped (can add more)
1 bittergourd, halved, seeded and thinly sliced

Method:

1. Cleaned the mackerel, skinned, debonned and thinly sliced
2. Mixed bittergourd with some salt and leave for 20 minuets.
Washed and drained.
3. With using hands, mix the fish with lime juice, salt and ginger
juice into a mixing bowl, leave for 10 minuets.
4. Add in the dressing, mix all together.
5. Cover the bowl with wrapping plastic. Chill in refrigerator until
the fish turns white.

1 comment:

  1. What an interesting dish! It sounds a little like the Trengganu style salad. Thanks so much for sharing & hope you're having a wonderful day.
    Kristy

    ReplyDelete