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Ngapi

Ngapi (Burmese: ငါးပိ, pronounced [ŋəpḭ]), literally meaning "pressed fish," is a pungent, salty fermented paste made from small fish or shrimp, serving as a staple condiment in Burmese cuisine.^[1] It is produced by salting, sun-drying, pounding, and fermenting the seafood for several months, resulting in a protein-rich product that provides umami flavor to a wide array of dishes.^[2] The production of ngapi varies by region and type, typically involving small freshwater fish such as butter catfish, swamp barb, or snakehead murrel, or tiny shrimp, which are cleaned, salted heavily (10-25% salt content), and dried for one to two days before being mashed and left to ferment in jars or pots for three to five months.^[2]^[1] Some variations incorporate rice water or broken rice for added thickness, while commercial methods use large glazed earthen pots lined with leaves to prevent contamination during fermentation.^[2] Common types include ngapi yay from banded snakehead fish in the Ayeyarwady region, sein sar ngapi from small fish in Tanintharyi, myin ngapi shrimp paste from Ayeyarwady and Rakhine, and the durable ngapi gaung of whole salted fish.^[1] Nutritionally, ngapi is valued for its high protein (20-30%), calcium (1.5-2.5%), phosphorus (0.75-1.25%), and essential vitamins and minerals like copper, potassium, and zinc, though its high salt content requires moderation in consumption.^[2] In Burmese culinary traditions, ngapi is ubiquitous, found in nearly every household and market, and forms the base for numerous dishes that highlight its bold, savory profile.^[3] It is commonly diluted into ngapi yay, a thin dipping sauce mixed with water, lime juice, chili, garlic, and tomatoes, served with raw vegetables or as a side to rice.^[3] Other preparations include ngapi chet (a cooked relish with tomatoes and dried shrimp), ngapi thoke salads, curries like chicken or tomato ngapi curry, and fried versions such as ngapi kyaw.^[1]^[3] Culturally, ngapi embodies Myanmar's resourcefulness with local seafood, passed down through generations as a daily essential that enhances meals and supports nutrition, particularly for children when mixed with rice to promote bone health.^[2] Its export as canned products underscores growing international interest in authentic Burmese flavors.^[2]

Background

Etymology

Ngapi (Burmese: ငါးပိ, pronounced [ŋəpì]) is a compound word in the Burmese language, derived from nga (ငါး), meaning "fish," and pi (ပိ), meaning "pressed" or "squeezed," literally translating to "pressed fish."^[1] This etymology reflects the traditional preparation process involving the compression of salted fish or shrimp during fermentation. In English transliterations, the term has appeared historically under various spellings, including ngapee, nga-pee, and gnapee, dating back to the 19th century in colonial-era accounts of Burmese cuisine.^[4] These variations arose from differing phonetic interpretations by early European observers and linguists adapting the Burmese script to Latin characters.^[4] The Burmese term ngapi shares phonetic and functional similarities with terms for similar fermented pastes in neighboring languages. In the Mizo language of Mizoram, India, it appears as nghapih, a direct adaptation used for fermented fish or shrimp pastes imported or prepared similarly to the Burmese original. In Bangladesh, particularly among ethnic communities in the Chittagong Hill Tracts, a comparable product is known as nappi, highlighting regional linguistic parallels in describing these condiments.^[5] Ngapi is part of a broader network of terminology for fermented seafood pastes across Southeast Asia, where ancient trade routes facilitated the spread of similar products and names, such as belacan (Malay) and terasi (Indonesian), denoting pressed or salted ferments essential to regional cuisines.^[6] This nomenclature underscores the product's role as a cultural and culinary staple in mainland traditions.

History

Ngapi holds profound cultural significance in Myanmar as a staple embodying Burmese culinary identity, serving as a key preservation method in pre-refrigeration eras to extend the shelf life of fish in tropical climates and influencing regional cuisines through migration and trade routes that spread similar fermented products to Thailand, Laos, and Cambodia.^[7] Fermented fish pastes like ngapi have ancient roots in Southeast Asia, with similar products documented in colonial-era accounts from the 19th century as ubiquitous condiments across the region.^[8]

Production

Ingredients

Ngapi is traditionally produced from small freshwater fish, including species such as the butter catfish (Mystus vittatus), swamp barb (Puntius chola), and snakehead murrel (Channa striata), which are common in Myanmar's inland rivers and lakes.^[9]^[2] In coastal regions, marine fish or shrimp and prawns serve as primary raw materials, reflecting local availability from small-scale fishing operations.^[10] These ingredients are typically sourced through artisanal, small-scale fisheries that operate seasonally, peaking during abundant fish migration periods in Myanmar's waterways.^[11] Salt is a core component in ngapi production, added to the pounded or ground fish or shrimp to initiate fermentation, with concentrations in the final product typically ranging from 10-38% depending on the type and region.^[10]^[2]^[12] Regional differences influence salt usage; for instance, Rakhine ngapi incorporates minimal or no salt, relying more on natural fermentation of marine fish, while versions from the Ayeyarwady and Tanintharyi regions use higher salt levels for preservation and flavor enhancement with freshwater or coastal catches. A variant known as pè ngapi, prevalent in the Shan States, diverges by using fermented soybeans as the base ingredient instead of aquatic sources, providing a plant-based alternative in highland areas with limited fish access.^[13] Additives beyond salt are minimal in traditional production, emphasizing the natural qualities of the sourced materials to achieve the characteristic pungent flavor.^[10]

Process

The production of ngapi commences with the initial preparation of fresh fish or shrimp, where gutting removes the entrails to prevent rapid spoilage, followed by thorough salting at a ratio of approximately 20-25% salt by weight to inhibit bacterial growth and extend shelf life.^[14]^[1] This step is crucial in traditional methods, as it draws out moisture and creates an environment conducive to controlled fermentation. The salted seafood is then sun-dried for one to two days to reduce water content and concentrate flavors, after which it undergoes grinding or pounding—traditionally done manually in large mortars to form a coarse paste, though modern commercial processes employ mechanical grinders for efficiency.^[1]^[2] Additional salting and intermittent sun-drying may occur during pounding to maintain hygiene and deter insect contamination.^[15] The paste is next packed into sealed earthenware pots or jars and allowed to ferment at ambient temperatures (typically 25-35°C) for 3-5 months, during which lactic acid bacteria, such as Lactobacillus and Pediococcus species, contribute to the microbial community, producing lactic acid that develops the characteristic pungent umami flavor and aroma.^[1]^[13] Some variations incorporate boiled rice or rice water to enhance carbohydrate availability for bacterial activity.^[2] Following primary fermentation, the matured paste is often pounded again for uniformity and sun-dried into compact blocks or slabs to further lower moisture levels, facilitating long-term storage in cool, dry earthen pots that help preserve quality.^[2]^[14] Quality control in ngapi production emphasizes preventing over-fermentation, which can result in excessive acidity and off-odors, achieved through careful monitoring of salt levels and fermentation duration to balance microbial activity.^[16] Traditional methods relied on empirical knowledge, but post-20th-century commercial scaling has introduced hygiene enhancements, such as improved sanitation during handling and standardized packaging, to reduce contamination risks and meet safety standards comparable to regional products.^[17]^[18]

Varieties

Types

Ngapi is categorized into several main types based on the base material and processing form, reflecting its versatility in Burmese cuisine. The primary distinctions arise from whether it is derived from fish or shrimp, and whether it is fermented as whole units or ground into a paste. Ngapi kaung consists of whole fish preserved intact, typically using species like striped snakehead, wallago, or hilsa, which are salted at 20-30%, dry-salted or brined for 2-3 days, and sun-dried briefly, resulting in a solid, pressable product with a strong umami flavor used as a base for sauces.^[19] Hmyin ngapi is a paste produced from ground small fish or tiny shrimps, such as anchovies, freshwater minnows, or Mysis species, mixed with salt (15-20%) and fermented for 4-6 months, yielding a smooth, potent condiment essential for everyday seasoning. Small fishes or shrimps serve as the primary ingredient, pounded after cleaning to form the paste, which develops its characteristic pungency through lactic acid bacteria during fermentation.^[20]^[19] Seinza ngapi is a shrimp- or prawn-based paste, made from tiny shrimps (often Mysis species) caught in coastal regions, which are salted, pounded, and fermented similarly to hmyin ngapi but emphasizing crustacean flavors for a sweeter, more aromatic profile. This type uses high-quality shrimps selected by hand, distinguishing it from fish-based variants in texture and intensity.^[21] Pè ngapi represents a vegetarian variant derived from fermented soybeans or beans, serving as a substitute for seafood-based ngapi in Shan and other regional cuisines, where salted soybeans are pounded and aged to mimic the umami depth without animal products. This bean paste, known historically as pe-ngapi, is consumed for its tangy, protein-rich qualities in dishes avoiding fish. Other named types include ngapi yay (fermented fish from banded snakehead in Ayeyarwady), sein sar ngapi (small fish or shrimp paste from Tanintharyi), and myin ngapi (shrimp paste from Ayeyarwady and Rakhine).^[1] These types highlight ngapi's dual emphasis on fish and shrimp bases, differing from shrimp-focused Thai kapi or fish-centric Cambodian prahok, where Burmese variants uniquely balance both in parallel culinary roles.^[10]

Regional Variations

In Rakhine State, ngapi is primarily produced from marine fish such as small anchovies (Nga par ni), soles, elongate ilishas, and sardines, resulting in a softer texture and often lower or no added salt to preserve natural flavors.^[22] This version is commonly used fresh as a base in traditional dishes like mont di soup, highlighting its milder profile compared to other regional types.^[23] The Ayeyarwady Delta serves as a major economic hub for ngapi production, where it is typically made from freshwater fish and features high salt content, leading to a dense, highly pungent consistency suitable for long-term storage and widespread distribution.^[1] Family-based operations in areas like Pyapon district dominate, contributing significantly to local livelihoods through both domestic consumption and trade.^[22] In the Tanintharyi Region, particularly around Myeik, ngapi incorporates coastal influences with a strong emphasis on small planktonic shrimps (gway), imparting a distinctive pink hue and extremely high salinity for preservation in humid conditions; these varieties are often exported due to their robust flavor and quality.^[22] Small-scale family enterprises near landing sites handle production, with notable examples like Sein Sar ngapi from nearby Dawei underscoring the region's role in commercial output.^[24] Inland adaptations, such as those in the Shan State, feature milder vegetarian versions like pè ngapi made from fermented soybeans (pè bok or thua nao) due to limited access to fish, resulting in a less intense umami and greater reliance on plant-based fermentation for flavor.^[25] These bean-inclusive types reflect local ingredient availability and are integral to Shan culinary traditions. Regional markets and production cycles, like those in Myeik, center on seasonal ngapi making, fostering community events around harvesting and processing.^[26]

Culinary Uses

Preparation Methods

Ngapi is rarely consumed uncooked due to its intense pungency and strong aroma, which can overpower the palate; instead, it is almost always subjected to preparatory techniques to temper its flavor before incorporation into meals.^[3] A prevalent method involves dry-heating through baking or roasting to mellow the paste's sharpness while concentrating its savory notes. This technique is foundational for preparations like ngapi chat, where the heated paste forms the basis of baked or simmered condiments.^[3] Another widespread preparation is ngapi yay, where the paste is diluted into a thin, versatile sauce by mixing it with water, lime juice, and seasonings such as chili powder or garlic to create a tangy, pourable dip.^[3] This method balances the ngapi's saltiness with acidity, making it ideal for accompanying raw or boiled vegetables without additional cooking.^[3] Pulverizing, known as ngapi daung, entails grinding the roasted or baked ngapi with aromatics like garlic, onions, dried shrimp powder, and chilies in a mortar to form a smooth, potent condiment or gravy base.^[3]^[27] This labor-intensive process enhances integration into thicker sauces, where the paste is pounded until it achieves a uniform consistency, often with added oil for emulsification.^[27] Frying transforms ngapi into ngapi kyaw, a crispy relish achieved by deep-frying the paste with ingredients such as onions, garlic, and dried chilies in oil over low heat to develop a crunchy texture and subdued aroma.^[3] The slow frying prevents burning while allowing flavors to meld, yielding shelf-stable crisps that serve as a standalone side or topping.^[3]

Dishes and Recipes

Ngapi yay is a staple dipping sauce in Burmese cuisine, created by diluting fermented fish paste with water and enhancing it with lime juice, chilies, garlic, and shallots for a tangy, spicy profile; it is prepared in a ratio that yields a thin consistency suitable for dipping raw or blanched vegetables like cabbage, cucumber, and long beans. This sauce exemplifies ngapi's role as an umami base, often served alongside rice or as a side to balance richer dishes.^[28] Ngapi jet, also known as ngapi chet, is a cooked tomato-based sauce from Myanmar, where ngapi is simmered with ripe tomatoes, sliced shallots, garlic, dried shrimp, and fish sauce to form a thick, flavorful condiment that adds depth to meals; the preparation involves frying the aromatics until softened, then incorporating the ngapi and tomatoes to reduce into a glossy paste, sometimes finished with bird's eye chilies for heat. It is commonly paired with steamed rice and simple vegetable sides, highlighting regional preferences for bold, savory accompaniments.^[29]^[30] Ngapi thoke features as a vibrant salad in which ngapi is pulverized into a paste and tossed with fresh greens such as lettuce or watercress, sliced tomatoes, cucumbers, roasted peanuts, and fried garlic for crunch and nuttiness; the mixture is dressed lightly with lime juice and fish sauce to unify the flavors, creating a refreshing yet pungent dish that showcases ngapi's versatility in raw preparations. This salad is particularly popular in everyday meals, offering a textural contrast to steamed staples.^[28] Ngapi gyet refers to stewed curries where ngapi forms the broth base, infused with vegetables, meat, or tofu and simmered with turmeric, onions, and chilies to develop a rich, aromatic gravy; the ngapi is often diluted and fried initially to integrate seamlessly, resulting in dishes like vegetable or chicken stews that embody the everyday comfort food of Burmese home cooking. These curries are served hot with rice, emphasizing ngapi's foundational umami in simmered preparations.^[31] Among other uses, balachung is a fried condiment blending ngapi or dried shrimp with garlic, onions, chilies, and sometimes tamarind, pounded or processed into a dry, crunchy relish that is scattered over rice or mixed into soups for added texture and saltiness. In Shan cuisine, pè ngapi—a vegetarian variant made from fermented soybeans—substitutes in soups and stews, providing similar umami without fish, as seen in simple vegetable broths where it is dissolved and seasoned with herbs.^[32]^[33]

Nutrition and Health

Composition

Ngapi, a traditional fermented fish or shrimp paste from Myanmar, exhibits a nutrient-dense profile dominated by proteins derived from the breakdown of marine animal matter during fermentation. Per 100 grams, it typically contains 25-43 grams of protein, reflecting the high-quality essential amino acids from fish or shrimp sources. Fat content ranges from 2-6 grams, primarily unsaturated lipids, while carbohydrates remain minimal at less than 2 grams, calculated by difference after accounting for moisture (34-46 grams), protein, fat, and ash. Ash content, indicative of mineral residues including salt, varies from 19-29 grams.^[16]^[12] Micronutrients in ngapi are influenced by its marine origins and microbial fermentation. Varieties from saltwater fish or shrimp provide iodine, an essential trace element concentrated in seafood. Fermentation processes enhance B vitamins, such as B12 and thiamine, through bacterial activity that synthesizes or preserves these compounds during protein hydrolysis.^[13]^[34] Key flavor-contributing compounds include free glutamates responsible for umami taste, alongside inosinate from nucleotide breakdown in fish tissues, with glutamate levels elevated due to enzymatic proteolysis. Lactic acid, produced by fermenting bacteria like Lactobacillus species, contributes to acidity and preservation. Salt content, added during processing at 5-30% initially, results in final levels of 10-25% by weight, aiding microbial control and extending shelf life.^[35]^[10]^[2] Compositional variations occur between fish- and shrimp-based ngapi. Shrimp-based ngapi emphasize higher protein concentrations with lower fat. These differences arise from source-specific nutrient densities, with shrimp contributing more chitin-derived compounds but less polyunsaturated fats.^[36]

Benefits and Concerns

Ngapi provides a valuable source of high-quality protein, essential for addressing protein deficiencies in nutrient-poor diets prevalent in rural and inland regions of Myanmar.^[10] The fermentation process enriches ngapi with probiotics, primarily lactic acid bacteria such as Lactobacillus species, which support gut health by promoting beneficial microbiota, enhancing digestion, and potentially reducing gastrointestinal disorders. Recent studies also indicate antioxidant activities from microbial metabolites in Southeast Asian fermented fish products like ngapi.^[37]^[38]^[39] Varieties derived from marine fish and prawns contribute iodine to the diet, particularly benefiting inland populations where iodine deficiency can lead to goiter; marine species commonly used in ngapi production contain significant iodine levels, up to 100-200 μg per 100 g in raw form, aiding thyroid function despite potential reductions during fermentation. However, freshwater-based ngapi provide little iodine.^[40] However, the high salt content in ngapi—often exceeding 20% by weight—poses risks of excessive sodium intake, which is linked to hypertension and cardiovascular diseases, especially in populations with salt-sensitive genetics or existing health conditions. Coastal-sourced varieties may also accumulate heavy metals like mercury, presenting additional toxicity risks as noted in recent reviews of fermented seafood.^[39]^[41] Inadequate fermentation hygiene can result in elevated biogenic amines like histamine, potentially causing foodborne intoxication, allergic responses, or headaches; levels in poorly processed batches may surpass safe thresholds of 200 mg/kg.^[42]^[43] Health authorities recommend moderation in ngapi consumption for at-risk groups, such as those with hypertension or kidney issues, to balance nutritional gains against these concerns.^[42] Modern research on ngapi remains limited, with few studies examining nutrient bioavailability post-fermentation, though preliminary findings suggest that probiotics may enhance mineral absorption while heat processing mitigates amine risks.^[42]

References

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Ngapi made from Myanmar fish enriches taste of Myanmar meal with ...
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Summary of each segment:
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None
Nothing is retrieved...<|control11|><|separator|>
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The carbohydrate contents of Kyauk Kha Mauk ngapi, Nyaung Zin ngapi, Ti Zit ngapi and Kan Pa Ni ngapi were found to be 1.5%, 2.1%, 1.4% and 1.7%, respectively.
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