Ngachin

Fermented fish product used in Burmese cuisine

NgachinAlternative names| sour fish, pickled fish

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Place of origin| Myanmar (Burma)
Associated cuisine| Burmese cuisine
Main ingredients| fish, boiled rice, salt
Similar dishes| Ngapi

Ngachin (Burmese: ငါးချဉ်; lit. 'sour fish'), also called pickled fish, is a traditional fermented fish product used in Burmese cuisine. Ngachin consists of raw freshwater fish, which is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in taungzun leaves.[1] Bronze featherback is typically used for ngachin, although other freshwater varieties like rohu can be substituted.[1] The version using shrimp is called bazunchin (ပုစွန်ချဉ်, lit. 'sour shrimp').[2]

Ngachin is popularly served in a Burmese salad, mixed with garlic, shallots, fresh chillies, coriander and served with rice.[3] In Madauk, ngachin is commonly served in mohinga, a rice noodle soup.[3]

## In popular culture

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Ngachin is the subject of a popular Burmese proverb, "homemade ngachin tastes better" (ကိုယ့်ငါးချဉ် ကိုယ်ချဉ်), reflecting the shortcomings of personal biases.[4]

## See also

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* Burmese cuisine
* Shrimp paste
* Fermented fish

## References

[edit]

1. ^ a b "ပဲခူးငါးချဉ်စျေးကွက် ဆက်လက်ဖွံ့ဖြိုးနေ". Department of Consumer Affairs (in Burmese). Retrieved 2021-12-30.
2. ^ "ပဲခူးမြို့ရှိ ငါးချဉ်လုပ်ငန်းများတွင် ဓာတုဆေးဝါးများ သုံးစွဲနေခြင်း ရှိ၊ မရှိ စစ်ဆေးမည်". The Farmer Myanmar (in Burmese). Retrieved 2021-12-30.
3. ^ a b Kyaw Lin Thant (2016-05-04). ""မဒေါက်" ငါးချဉ်". MyFood Myanmar (in Burmese). Retrieved 2021-12-30.
4. ^ "Top 10: Myanmar proverbs". The Myanmar Times. 2019-11-22. Retrieved 2021-12-30.

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Fish sauces and pastes

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Burmese cuisine

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Seasonings and
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* Dried shrimp
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Miscellaneous|

* Beef taboo
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