Entree: Myanmar – Bamar Central Myanmar – ထမင်းဂျင်း ➤ Htamin jin (Savory Bamar-style rice salad seasoned with fermented fish paste, fried aromatics, peanuts, and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (600 g) cooked short- or medium-grain rice
- 1 lb (454 g) cooked freshwater fish, flaked (e.g., boiled or steamed and deboned) (such as catfish)
- 3 tbsp (45 ml) nga-pi (fermented fish paste)
- 4 tbsp (60 ml) vegetable oil or peanut oil
- 1 cup (150 g) roasted peanuts, coarsely crushed
- 1/2 cup (70 g) fried shallots or thinly sliced fried onions
- 3 cloves (5/16 oz (9 g)) garlic, crushed
- 3 green chilies (approx. 5/8 oz (18 g)), thinly sliced (adjust to taste)
- 1 medium tomato (about 5 oz (140 g)), diced
- 1/4 cup (60 ml) fresh lime juice
- 1 tbsp (12 g) palm sugar or brown sugar, grated
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt to taste
- 2 tbsp (30 ml) toasted sesame oil (optional, for finishing)

Show original ingredient measurements

- 3 cups (600 g) cooked short- or medium-grain rice
- 1 lb (454 g) cooked freshwater fish, flaked (e.g., boiled or steamed and deboned) (such as catfish)
- 3 tbsp (45 ml) nga-pi (fermented fish paste)
- 4 tbsp (60 ml) vegetable oil or peanut oil
- 1 cup (150 g) roasted peanuts, coarsely crushed
- 1/2 cup (70 g) fried shallots or thinly sliced fried onions
- 3 cloves (9 g) garlic, crushed
- 3 green chilies (approx. 18 g), thinly sliced (adjust to taste)
- 1 medium tomato (about 5 oz/140 g), diced
- 1/4 cup (60 ml) fresh lime juice
- 1 tbsp (12 g) palm sugar or brown sugar, grated
- 1/4 cup (15 g) fresh cilantro, chopped
- Salt to taste
- 2 tbsp (30 ml) toasted sesame oil (optional, for finishing)

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the crushed garlic and sliced green chilies and sauté briefly until fragrant, about 30–45 seconds.
2. Stir in the nga-pi (fermented fish paste) and cook 1 minute to bloom the aroma, then add the flaked cooked fish and break it apart gently; cook 1–2 minutes to combine.
3. In a large mixing bowl, place the warm cooked rice and pour the fish-and-paste mixture over it. Add the diced tomato, palm sugar, and lime juice. Toss gently to combine, breaking up any clumps of rice.
4. In the same skillet, add remaining 2 tbsp (30 ml) oil and quickly fry the crushed peanuts just until they begin to brown, about 1–2 minutes, then remove and let cool slightly.
5. Fold the crushed roasted peanuts and fried shallots into the rice mixture along with chopped cilantro. Taste and adjust salt or lime; add optional toasted sesame oil for extra aroma.
6. Serve warm or at room temperature, portioned onto plates and topped with extra fried shallots and a wedge of lime.