Htamin Jin is a traditional dish from the Intha people of Myanmar’s Inle Lake region. It features fermented rice kneaded together with boiled fish, mashed potatoes, garlic chives, and aromatics. Light, tangy, and deeply flavorful, it’s often eaten as a comforting breakfast or lunch. The fermentation process adds a subtle sourness that makes this dish unique, earthy, and delicious.
Recipe Index
- Ingredients
- What is Htamin Jin?
- Prep Time & Cooking Time
- Step-by-Step Instructions
- Serving Suggestions
- Tips & Variations
Ingredients
For the base:
- 2 cups cooked rice (preferably 1–2 days old, lightly fermented)
- 1 cup boiled white fish (tilapia, catfish, or any mild fish)
- 1 medium potato, boiled and mashed
- 1/4 cup garlic chives, finely chopped
- 1 tbsp fermented mustard greens (optional but traditional)
- Salt to taste
For the aromatics:
- 2 tbsp peanut oil (or vegetable oil)
- 4 garlic cloves, thinly sliced
- 1 shallot, thinly sliced
- 1/2 tsp turmeric powder
What is Htamin Jin?
Htamin Jin literally means “sour rice” in Burmese. It’s a classic fermented rice dish deeply rooted in the culinary culture of Inle Lake, where the Intha people combine leftover rice with local freshwater fish, potatoes, and herbs.
The dish is:
- Kneaded by hand to form a soft, savory rice cake-like texture.
- Typically served at room temperature.
- Rich in umami and nutrition — thanks to the fermented ingredients.
Prep Time & Cooking Time
| Step | Time |
|---|---|
| Rice fermentation | 24–48 hours |
| Prep & cooking | 30 minutes |
| Assembling | 10 minutes |
Step-by-Step Instructions
1. Prepare the rice
- Use rice that’s 1–2 days old and has been stored at room temperature or slightly fermented.
- If you’re starting fresh, cook 2 cups of rice and let it rest loosely covered at room temperature for 24–48 hours. It should develop a slightly sour smell but not spoil.
2. Boil and flake the fish
- Boil your fish until cooked through (about 10–12 minutes).
- Remove bones and skin, then flake the fish finely with a fork.
3. Boil and mash the potato
- Boil 1 medium-sized potato until soft.
- Peel and mash it until smooth.
4. Fry the garlic and shallots
- Heat 2 tbsp of oil in a pan.
- Add sliced garlic and shallots, and sauté until golden brown and crispy.
- Add turmeric powder and mix for a few seconds. Turn off the heat and set aside.
5. Combine everything
- In a large bowl, add:
- Fermented rice
- Flaked fish
- Mashed potato
- Garlic chives
- Optional fermented mustard greens
- Salt to taste
- Add half of the garlic-shallot oil mixture into the bowl.
6. Knead the mixture
- Using clean hands (or gloves), knead everything together until you get a slightly sticky, uniform texture.
- Adjust salt or chives as needed.
7. Final garnish
- Serve on a plate and drizzle the remaining garlic-shallot oil on top.
- Garnish with extra chives or fried shallots if desired.
Serving Suggestions
- Serve at room temperature as a light meal.
- Great with green tea or fresh vegetable sides like cucumber or tomato.
- Some Intha families top it with crisp fried chickpea flour bits or serve it in banana leaves.
Tips & Variations
- Fermentation Tip: Store the rice in a ceramic or glass bowl covered with a clean cloth to let it breathe.
- Fish Substitute: Use canned tuna or smoked mackerel if fresh fish isn’t available.
- More spice?: Add a pinch of crushed dried chili or mix in roasted chili flakes for heat.
- Vegan version: Skip the fish and use more mashed potato and fermented greens.
