Htamin Jin
A sour rice salad genuinely specific to the Intha people of Inle Lake in Shan State, its name literally meaning 'sour rice' rather than describing a generic Burmese dish. Real htamin jin kneads rice, fresh or fermented, with boiled lake fish, tomato paste, mashed Shan potato, a creamier local variety, and garlic; fresh-rice versions are just as authentic and common as fermented ones, and it's honest to note that here rather than overstating a single fixed fermentation process.
Seafood
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups cooked rice
- 300g lake fish (or rohu/similar), boiled and flaked
- 2 tbsp tomato paste
- 1 potato, boiled and mashed
- 6 cloves garlic, minced, some fried crisp
- Garlic chive roots, chopped
- Chili oil, to taste
Steps
- Knead the rice together with the flaked fish, tomato paste, mashed potato, and half the garlic until well combined.
- Shape into a mound or patties.
- Top with the remaining raw garlic, fried garlic, and chives.
- Drizzle with chili oil to taste.
- Serve at room temperature.