Ngachin consists of raw freshwater fish, which is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in taungzun leaves.
[1] Bronze featherback is typically used for ngachin, although other freshwater varieties like rohu can be substituted.
[1] The version using shrimp is called bazunchin (ပုစွန်ချဉ်, lit.
[2] Ngachin is popularly served in a Burmese salad, mixed with garlic, shallots, fresh chillies, coriander and served with rice.
[3] In Madauk, ngachin is commonly served in mohinga, a rice noodle soup.