Entree: Myanmar – Shan State Cuisine – ငါးထမင်း ➤ nga htamin (Shan-style turmeric fish cooked with rice and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 2 cups (400 g) long-grain rice, rinsed and drained
- 3 cups (720 ml) water or light fish stock
- 1 lb (450 g) freshwater fish fillets (trout, carp, or tilapia), skin-on, pin-boned
- 3 tbsp (45 ml) peanut oil or neutral oil
- 1 tbsp (15 ml) vegetable oil for frying shallots
- 6 shallots, thinly sliced (about 3 oz / 85 g)
- 4 cloves garlic, minced (about 0.4 oz / 12 g)
- 1 tbsp (8 g) ground turmeric
- 1 tsp (5 g) ground ginger or 1 tbsp (6 g) grated fresh ginger
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (5 g) turmeric for rice (if you prefer stronger color/flavor)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) lime juice, or to taste
- 1 small bunch scallions, thinly sliced (about 1.5 oz / 40 g)
- 1/2 cup (15 g) cilantro leaves, chopped
- 1 small cucumber, thinly sliced for serving (optional)
- 1 lime, cut into wedges for serving

Instructions

1. Rinse rice until water runs clear; combine rice, 3 cups (720 ml) water (or light fish stock), and 1 tsp (5 g) turmeric in a pot. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until tender. Remove from heat and let rest covered 10 minutes.
2. While rice cooks, heat 1 tbsp (15 ml) vegetable oil in a small skillet over medium heat. Fry the sliced shallots until deep golden and crisp, about 6–8 minutes. Drain on paper towels and set aside.
3. In a wide sauté pan, heat 3 tbsp (45 ml) peanut oil over medium heat. Add minced garlic and grated ginger; cook 1–2 minutes until fragrant but not browned.
4. Add ground turmeric (1 tbsp / 8 g) and stir 30 seconds, then add the fish fillets. Season with 1 tsp (5 g) salt. Cook fish 3–4 minutes per side depending on thickness, spooning aromatics over the top, until just cooked through and flaky.
5. Remove fish to a plate and flake into large chunks with a fork, discarding any bones. Add 2 tbsp (30 ml) fish sauce and 1 tbsp (15 ml) lime juice to the pan juices and stir to blend; taste and adjust seasoning.
6. Fold the flaked fish and cooking juices gently into the cooked rice so the grains are coated and mixed but not mashed. Warm through 1–2 minutes over low heat, adjusting salt or fish sauce if needed.
7. Transfer nga htamin to a serving platter. Top with fried shallots, sliced scallions, and chopped cilantro. Serve with sliced cucumber and lime wedges on the side.
8. To serve authentically, offer extra fried shallots, fresh chilies or roasted chili paste, and extra lime for diners to adjust flavors to taste.