Entree: Myanmar – Bamar Central Myanmar – ငါးထမင်း ➤ nga htamin (Turmeric-scented Burmese rice cooked with fish and aromatics)

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 25 min

Additional 5 min

Total 45 min

Ingredients

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

- 2 cups (380 g) long-grain white rice, rinsed and drained
- 4 cups (960 ml) fish stock or water
- 3 tbsp (45 ml) vegetable oil (peanut or neutral oil)
- 2 freshwater fish fillets, approx. 8 oz (225 g) each (tilapia, catfish or similar) (such as tilapia)
- 1 tsp (3 g) turmeric powder
- 1 medium onion, thinly sliced
- 4 small shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 medium tomato, chopped (about 4 1/4 oz (120 g))
- 2 tsp (10 ml) fish sauce
- 1 1/2 tsp (9 g) salt, adjusted to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) oil for frying fish (can be from the 3 tbsp (45 ml) above if reserved)
- 2 tbsp (30 g) fried shallots or crispy garlic (optional, for garnish)
- Fresh coriander (cilantro) leaves for garnish
- Lime wedges for serving

Show original ingredient measurements

- 2 cups (380 g) long-grain white rice, rinsed and drained
- 4 cups (960 ml) fish stock or water
- 3 tbsp (45 ml) vegetable oil (peanut or neutral oil)
- 2 freshwater fish fillets, approx. 8 oz (225 g) each (tilapia, catfish or similar) (such as tilapia)
- 1 tsp (3 g) turmeric powder
- 1 medium onion, thinly sliced
- 4 small shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 medium tomato, chopped (about 120 g)
- 2 tsp (10 ml) fish sauce
- 1 1/2 tsp (9 g) salt, adjusted to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) oil for frying fish (can be from the 3 tbsp above if reserved)
- 2 tbsp (30 g) fried shallots or crispy garlic (optional, for garnish)
- Fresh coriander (cilantro) leaves for garnish
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the fish fillets dry. In a small bowl mix 1/2 tsp (2.5 ml) turmeric and a pinch of salt, rub over the fillets.
2. Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Fry the fish fillets 3–4 minutes per side until golden and just cooked through. Transfer to a plate and set aside.
3. In the same skillet, add 1 tbsp (15 ml) oil if needed. Sauté the sliced onion, shallots, garlic, and ginger over medium heat until softened and fragrant, about 5 minutes.
4. Add 1/2 tsp (2.5 ml) turmeric, chopped tomato, fish sauce, black pepper, and the remaining salt to the aromatics. Cook 2 minutes to combine flavors and release tomato juices.
5. Stir in the rinsed rice to coat grains with the aromatic mixture. Pour in 4 cups (960 ml) fish stock or water and bring to a gentle boil.
6. Reduce heat to low, cover tightly, and simmer 15–18 minutes until rice is tender and liquid is absorbed. Turn off heat and let stand, covered, 5–10 minutes.
7. Flake the fried fish into large pieces and gently fold into the rice, keeping some pieces whole for presentation. Adjust seasoning with more fish sauce or salt if needed.
8. Serve hot garnished with fried shallots or crispy garlic, fresh coriander leaves, and lime wedges on the side.

1. Pat the fish fillets dry. In a small bowl mix 1/2 tsp turmeric and a pinch of salt, rub over the fillets.
2. Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Fry the fish fillets 3–4 minutes per side until golden and just cooked through. Transfer to a plate and set aside.
3. In the same skillet, add 1 tbsp (15 ml) oil if needed. Sauté the sliced onion, shallots, garlic, and ginger over medium heat until softened and fragrant, about 5 minutes.
4. Add 1/2 tsp turmeric, chopped tomato, fish sauce, black pepper, and the remaining salt to the aromatics. Cook 2 minutes to combine flavors and release tomato juices.
5. Stir in the rinsed rice to coat grains with the aromatic mixture. Pour in 4 cups (960 ml) fish stock or water and bring to a gentle boil.
6. Reduce heat to low, cover tightly, and simmer 15–18 minutes until rice is tender and liquid is absorbed. Turn off heat and let stand, covered, 5–10 minutes.
7. Flake the fried fish into large pieces and gently fold into the rice, keeping some pieces whole for presentation. Adjust seasoning with more fish sauce or salt if needed.
8. Serve hot garnished with fried shallots or crispy garlic, fresh coriander leaves, and lime wedges on the side.