| Ngachin | |
| Main Ingredient: | fish, boiled rice, salt |
| Similar Dish: | Ngapi |
| Serving Size: | 100 g |
| Creators: | --> |
| National Cuisine: | Burmese cuisine |
| Country: | Myanmar (Burma) |
| Alternate Name: | sour fish, pickled fish |
| No Recipes: | false |
Ngachin (Burmese: ငါးချဉ်;), 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. The version using shrimp is called bazunchin (ပုစွန်ချဉ်,).[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.[4]
Ngachin is the subject of a popular Burmese proverb, "homemade ngachin tastes better" (ကိုယ့်ငါးချဉ် ကိုယ်ချဉ်), reflecting the shortcomings of personal biases.[5]