IN the Traditional Myanmar Cui­sine section, we have previously featured regional delicacies from across the country, including Manda­lay Htoe Mont and Pathein Halawa. This week, we would like to introduce a traditional dish from Myanmar’s upland region – Shan State.

 

Among Shan traditional foods, there is a dish that is both flavourful and versatile, suitable for breakfast, lunch, or even as a light snack during leisure time. That dish is Fish Rice Salad (Nga Htamin Nè). Below is a simple and delicious recipe for preparing this traditional Shan dish.

 

Fish Rice Salad

(Nga Htamin Nè)

To prepare a good plate of Fish Rice Salad, there are three key components:

Required ingredients

Step-by-step preparation

Final arrangement and serving

Ingredients

Shan rice – 4 cups (measuring cup)

Rohu fish or river carp – 30 kyattha (use a meaty fish)

Salt – 1 teaspoon

Seasoning powder – a small amount

Tomatoes – 5 (boiled)

Oil – 2 tablespoons

Turmeric – a small amount

Garlic – 5 cloves

Coriander root – a small amount

Fried peanuts – a small amount

Fried dried chilli – a small amount

Oil – 6 tablespoons (for garlic oil)

Garlic – 1 bulb (finely chopped)

Shan bean crackers – 5 pieces

Method

Wash the Shan rice thor­oughly and cook it as you would n o r m a l rice. Set aside while still warm.

 

Boil the fish and remove all bones, flaking the flesh finely.

 

Peel the boiled to­matoes and blend them until smooth. Cook the blended tomatoes over medium heat until thickened, then transfer to a bowl.

 

To make garlic oil, heat oil in a pan. Once hot, add finely chopped garlic and stir until lightly gold­en, then remove from the heat.

 

Heat the oil again in a pan. When hot, add turmeric and garlic and fry gently. Add the flaked fish and stir well.

 

In a large bowl, com­bine the cooked rice, salt, seasoning powder, and garlic oil. Mix thoroughly until well combined.

 

Once the rice becomes smooth and cohesive, add the tomato paste and half of the cooked fish, mixing well. Lightly oil your hands and shape the rice mixture into medium-sized portions.

 

Serve the rice topped with generous amounts of fish and aromatic garlic oil. Garnish with fried peanuts, coriander root, Shan bean crackers, and fried chillies to enjoy the authentic taste of Shan traditional cuisine.

 

Serving Suggestions

This dish pairs especial­ly well with roasted Shan tea leaves and a cup of lightly salt­ed green tea.

 

Depending on regional prefer­ence, Fish Rice Salad can also be enjoyed with fried eggs, fried chicken, or fried pork ribs for added flavour. — Moon