. . "Ngachin"@en . "Ngachin (Burmese: \u1004\u102B\u1038\u1001\u103B\u1009\u103A; lit.\u2009'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 (\u1015\u102F\u1005\u103D\u1014\u103A\u1001\u103B\u1009\u103A, lit.\u2009'sour shrimp'). Ngachin is popularly served in a Burmese salad, mixed with garlic, shallots, fresh chillies, coriander and served with rice. In Madauk, ngachin is commonly served in mohinga, a rice noodle soup."@en . "100.0"^^ . "fish, boiledrice, salt" . . . "Ngachin"@en . . "fish, boiled rice, salt"@en . . . . . . . "69632124"^^ . "Ngachin"@en . . . "false"@en . . . . . . . . "1117864764"^^ . . "100.0"^^ . . . . . . . . "Burmese cuisine" . . . . . . . . . "sour fish, pickled fish"@en . . . "Ngachin (Burmese: \u1004\u102B\u1038\u1001\u103B\u1009\u103A; lit.\u2009'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 (\u1015\u102F\u1005\u103D\u1014\u103A\u1001\u103B\u1009\u103A, lit.\u2009'sour shrimp')."@en . . . . . . "sour fish, pickled fish"@en . "2842"^^ . .