Ngachin
id:
ngachin-285-15591668
title:
Ngachin
text:
Ngachin, 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. Ngachin is popularly served in a Burmese salad, mixed with garlic, shal
brand slug:
wiki
category slug:
encyclopedia
description:
Fermented fish product used in Burmese cuisine
original url:
https://en.wikipedia.org/wiki/Ngachin
date created:
date modified:
2024-03-08T16:52:13Z
main entity:
{"identifier":"Q31754646","url":"https://www.wikidata.org/entity/Q31754646"}
image:
fields total:
13
integrity:
14