Entree: Myanmar – Mon Cuisine – ငါးထမင်း ➤ nga htamin (Turmeric-scented rice cooked with flaked fish and aromatic garlic oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 2 cups (400 g) long-grain rice
- 3 cups (720 ml) water
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (3 g) salt, plus more to taste
- 1 tsp (2 g) turmeric powder
- 1 lb (450 g) mackerel fillets, boneless and skin removed, approx. usable weight
- 2 tbsp (30 ml) fish sauce
- 3 tbsp (45 ml) peanut oil or neutral oil
- 6 cloves garlic, minced
- 3 shallots, thinly sliced
- 2 tbsp (25 g) roasted peanuts, coarsely chopped
- 3 scallions (green onions), thinly sliced
- 1/2 cup (15 g) cilantro leaves, chopped
- 1 lime, cut into wedges
- Freshly ground black pepper to taste
- Optional: 1 small green chili, finely chopped (for heat)

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain. Combine rice, 3 cups (720 ml) water, 1 tsp (2 g) turmeric, 1 tsp (3 g) salt, and 1 tbsp (15 ml) vegetable oil in a medium pot. Bring to a boil, reduce to a low simmer, cover, and cook for 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered for 10 minutes, then fluff with a fork.
2. While rice cooks, season the mackerel fillets with a pinch of salt and a little black pepper. Steam or pan-poach the fillets gently until just cooked through, about 6–8 minutes depending on thickness. Let cool slightly, then flake into large pieces with a fork, discarding any bones.
3. Heat 3 tbsp (45 ml) peanut oil in a small skillet over medium heat. Add minced garlic and fry until golden and fragrant, about 1–2 minutes; remove half the garlic oil and set aside for drizzling. In the same oil, fry the thinly sliced shallots until crisp and golden, then drain on paper towel.
4. In a large bowl, gently combine the flaked fish with 2 tbsp (30 ml) fish sauce and optional chopped green chili. Fold the fish into the warm turmeric rice, taking care not to mash the flakes; adjust salt to taste.
5. Transfer the rice and fish to a serving platter and drizzle the reserved garlic oil over the top. Scatter the fried shallots and roasted peanuts over the rice, then sprinkle with sliced scallions and chopped cilantro. Serve immediately with lime wedges for squeezing.
6. To serve: squeeze lime over portions to taste and offer extra fish sauce or chopped chilies at the table for additional seasoning.