| 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 (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]InMadauk, ngachin is commonly served in mohinga, a rice noodle soup.[3]
Ngachin is the subject of a popular Burmese proverb, "homemade ngachin tastes better" (ကိုယ့်ငါးချဉ် ကိုယ်ချဉ်), reflecting the shortcomings of personal biases.[4]
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Fish sauces and pastes
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| Fish paste |
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| Salads |
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| Rice dishes |
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| Other dishes |
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| Snacks |
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| Seasonings and ingredients |
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| Miscellaneous |
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