| 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] In Madauk, ngachin is commonly served in mohinga, a rice noodle soup.[3]