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]
| Alternative names | sour fish, pickled fish |
|---|---|
| Place of origin | Myanmar (Burma) |
| Associated cuisine | Burmese cuisine |
| Main ingredients | fish, boiled rice, salt |
| Similar dishes | Ngapi |
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
editNgachin is the subject of a popular Burmese proverb, "homemade ngachin tastes better" (ကိုယ့်ငါးချဉ် ကိုယ်ချဉ်), reflecting the shortcomings of personal biases.[4]
See also
editReferences
edit- ^ a b "ပဲခူးငါးချဉ်စျေးကွက် ဆက်လက်ဖွံ့ဖြိုးနေ". Department of Consumer Affairs (in Burmese). Retrieved 2021-12-30.
- ^ "ပဲခူးမြို့ရှိ ငါးချဉ်လုပ်ငန်းများတွင် ဓာတုဆေးဝါးများ သုံးစွဲနေခြင်း ရှိ၊ မရှိ စစ်ဆေးမည်". The Farmer Myanmar (in Burmese). Retrieved 2021-12-30.
- ^ a b Kyaw Lin Thant (2016-05-04). ""မဒေါက်" ငါးချဉ်". MyFood Myanmar (in Burmese). Retrieved 2021-12-30.
- ^ "Top 10: Myanmar proverbs". The Myanmar Times. 2019-11-22. Retrieved 2021-12-30.