Entree: Myanmar – Mon Cuisine – ထမင်းဂျင် ➤ Htamin Jin (Mon-style savory sour rice salad with fish, aromatics, and crunchy toppings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 cups (960 g) cooked short-grain rice, preferably day-old or slightly fermented
- 8 oz (225 g) cooked freshwater fish fillet (tilapia, catfish, or similar), flaked
- 2 tbsp (30 g) ngapi or salted fermented fish paste (substitute 1 tbsp fish sauce if unavailable)
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) garlic oil (see instructions to make) or extra vegetable oil
- 4 tbsp (60 ml) lime juice (about 2 limes)
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) toasted ground chili (or to taste)
- 4 shallots, thinly sliced and fried crisp
- 3 cloves garlic, thinly sliced and fried crisp
- 1/3 cup (40 g) roasted peanuts, coarsely chopped
- 2 tbsp (18 g) toasted white sesame seeds
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 2 scallions, thinly sliced
- 1–2 small green chilies, thinly sliced (optional)
- 1 tsp (5 g) palm sugar or brown sugar
- Salt to taste

Instructions

1. Step 1: If you do not have garlic oil, heat 3 tbsp (45 ml) vegetable oil in a small pan over low heat, add 3 sliced garlic cloves and gently fry until golden, remove garlic and reserve; the flavored oil is garlic oil and the fried garlic becomes a garnish.
2. Step 2: In a large bowl, break up any clumps in the cooked rice so grains are separate but not mushy.
3. Step 3: Whisk together ngapi or fermented fish paste, fish sauce, lime juice, turmeric, palm sugar, and toasted ground chili until combined; taste and adjust salt, fish sauce or lime to achieve a balanced tangy-savory flavor.
4. Step 4: Toss the flaked cooked fish with the dressing to coat, then fold gently into the rice so fish is evenly distributed without overworking the grains.
5. Step 5: Drizzle 3 tbsp (45 ml) garlic oil over the rice mixture and fold through. Fold in half the fried shallots, half the fried garlic, half the peanuts and half the sesame seeds.
6. Step 6: Plate the rice salad, then sprinkle the remaining fried shallots, fried garlic, peanuts and sesame over the top. Garnish with chopped cilantro, scallions and sliced green chilies if using.
7. Step 7: Serve immediately at room temperature with extra lime wedges and additional toasted chili on the side.