| Alternative names | sour fish, pickled fish |
|---|---|
| Place of origin | Myanmar (Burma) |
| Associatedcuisine | Burmese cuisine |
| Main ingredients | fish, boiledrice, salt |
| Similar dishes | Ngapi |
Ngachin (Burmese:ငါးချဉ်;lit. 'sour fish'), also calledpickled fish, is a traditional fermented fish product used inBurmese 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 intaungzun leaves.[1]Bronze featherback is typically used forngachin, although other freshwater varieties likerohu can be substituted.[1] The version using shrimp is calledbazunchin (ပုစွန်ချဉ်,lit. 'sour shrimp').[2]
Ngachin is popularly served in aBurmese salad, mixed with garlic, shallots, fresh chillies, coriander and served with rice.[3] InMadauk,ngachin is commonly served inmohinga, a rice noodle soup.[3]
Ngachin is the subject of a popular Burmese proverb, "homemadengachin tastes better" (ကိုယ့်ငါးချဉ် ကိုယ်ချဉ်), reflecting the shortcomings of personal biases.[4]
| Fish sauce |  | |
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| Fish paste | ||
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| Salads | |
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| Rice dishes | |
| Noodle dishes | |
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| Snacks |
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| Miscellaneous | |
