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About: Ngachin     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : dbo:Food, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: ThingFoodFood New Facet based on Instances of this Class

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. Bronze featherback is typically used for ngachin, although other freshwater varieties like rohu can be substituted. The version using shrimp is called bazunchin (ပုစွန်ချဉ်, lit. 'sour shrimp').