Aromatic Burmese Ngar Htamin
Tangy and Fragrant Fish with Rice
Ngar Htamin is a traditional Burmese dish featuring seasoned sour fish atop aromatic rice, offering a burst of flavors in every bite.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Fish Marinade
For the Aromatic Rice
For the Sour Fish Sauce
For the Garnish
Preparation
Marinating the Fish
Prepare the marinade
In a bowl, combine fish sauce, lime juice, turmeric powder, and ground pepper to make the marinade.
Marinate the fish
Coat fish fillets evenly in the marinade.
Chill
Cover and refrigerate for at least 30 minutes or up to 2 hours.
Preparing the Aromatic Rice
Rinse the rice
Rinse jasmine rice until the water runs clear.
Toast the spices
In a saucepan, heat vegetable oil over medium heat, add cinnamon stick, star anise, and cloves until fragrant.
Cook the rice
Add rinsed rice and water; bring to a boil.
Do not lift the lid while rice is cooking to ensure even steaming. Allow the rice to rest off heat for 10 minutes before fluffing for perfect texture.
Cooking Process
Cook the fish
Preheat a non-stick pan over medium heat. Cook marinated fish for about 4 minutes on each side, or until cooked through.
Prepare the sauce
In a saucepan, combine tamarind paste, fish sauce, sugar, and chopped garlic. Cook over low heat until the sauce thickens slightly.
Cook the rice
Reduce heat to low once water is boiling, cover, and simmer for 20 minutes without uncovering.
Plating & Serving
Aromatic Burmese Ngar Htamin
Aromatic Burmese Ngar Htamin
Plating & Serving
Delicately plate rice in a molded stack, place a piece of fish on top, drizzle with the sour sauce, and garnish before serving.