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Fish and seafood from Myanmar
sour fish eaten in salads (ngachin thoke) or fried. Made in 5 steps over 2 days – 3 days. The longest step, ferment, takes 2–3 days (Rizaldo 2024). Salt is 1.5 % (Rizaldo 2024). Lactobacillus plantarum group and Lactobacillus farciminis, L. futsaii, L. reuteri do most of the fermenting.
| Main step | 2–3 daysReported[worldfish2024] | Ferment |
|---|---|---|
| Salt | 1.5 %Reported[worldfish2024] | Mix fish with rice, salt and pounded garlic |
| Acidity | pH 4.5–4.9Measured[nktm2015] | Ferment |
| freshwater fish: spotted barb, tilapia, rohu, tinfoil barb |
| cooked rice (non-glutinous in Lower Myanmar, glutinous in Shan State) |
| salt |
| garlic |
| dried chilli |
| Starter: spontaneous |
Total time across the recorded steps: 2 days – 3 days
What changes: Rice is boiled and left to cool
Brown rice in the Inle market process; Shan State uses glutinous rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Every number is labelled with how it is known. How this atlas is made
Ngachin means "sour fish" (nga + chin). Lower Myanmar uses non-glutinous rice and Shan State glutinous rice (Ishige 1986).
