Flavoured fats & thickeners
Ngapi
ငါးပိ · A traditional Myanmar fermented fish or shrimp paste produced by salt-curing and sun-drying small fish or shrimp, pounding them, and then allowing the mass to undergo lactic acid fermentation for 3–5 months. Ngapi functions as a foundational umami condiment and reusable flavor base in Burmese cuisine, from which cooked dishes and dips (such as ngapi yay) are derived.
The formula
1 part salt : 3–5 parts fish/shrimp by weight (varies by species)
Ratio shifts with fish type: smaller, oilier fish and shrimp take more salt; larger lean fish take less. The salt must be sufficient to drive lactic acid fermentation and prevent spoilage.
Identity
- Fermented fish/shrimp paste
- Salt-cured and sun-dried before fermentation
- Undergoes 3–5 month lactic acid fermentation in sealed pots
- Literally means 'pressed fish' in Burmese
- Reusable seasoning base rather than a finished dish
- Strong pungent aroma with concentrated umami-salty flavor
Ingredients
| Base | Small fish or shrimp | Small species such as anchovy-like fish or tiny shrimp are traditional; their high surface area and natural enzymes drive fermentation. |
| Culture | Salt | Selects for halotolerant lactic acid bacteria and inhibits spoilage organisms; ratio varies by fish type. |
| Enrichment | Soybeans (optional) | Added in the Shan pè ngapi variation from Shan State, contributing plant protein and a deeper fermented flavor. |
Method
- 1Clean small fish or shrimp and toss thoroughly with salt to coat evenlySalt draws out moisture (osmotic curing), reduces water activity, and selects for lactic acid bacteria during fermentation.
- 2Spread the salted fish/shrimp on mats and sun-dry for several days until firm and leatherySun-drying concentrates solids, develops initial flavor precursors, and further reduces water activity before fermentation.
- 3Pound the dried, salted fish/shrimp in a large mortar to a coarse pasteMechanical breakdown ruptures cells, liberates proteins and enzymes, and creates a uniform mass that ferments evenly.
- 4Pack the paste tightly into earthenware pots or jars, seal, and leave to ferment 3–5 monthsAnaerobic lactic acid fermentation by halotolerant bacteria acidifies the paste, preserving it and producing the characteristic pungent aroma and umami.
- 5Some makers stir in a small amount of oil or extra salt on the surface before sealingA protective oil/salt layer further guards against surface spoilage and oxidation during long fermentation.
Techniques that matter
Salt-curing
Selects for beneficial halotolerant lactic acid bacteria and inhibits putrefactive microbes.
Sun-drying
Reduces moisture content so the paste can ferment safely without rotting.
Mortar pounding
Homogenizes the mass and releases intracellular enzymes and proteins that feed fermentation.
Anaerobic fermentation in sealed pots
Promotes lactic acid fermentation rather than aerobic spoilage, preserving the paste for months to years.
Variations & derivatives
Ngapi hta (seinsa ngapi)Coastal Lower Myanmar
Made from small whole shrimp; produces a pinkish, intensely briny paste used widely in Burmese cooking.
Ngapi gaungThroughout Myanmar
Made primarily from small fish; the most common everyday variety.
Shan pè ngapiShan State
Blended with fermented soybeans, giving a darker color and deeper, more complex fermented flavor.
Used in these dishes
Substitutions
- Ngapi → Thai kapi (shrimp paste) — Closest Southeast Asian analogue; use sparingly as it is saltier and more concentrated. Works well in ngapi yay and curries.
- Ngapi → Vietnamese mắm ruốc or mắm cá — Similar fermented shrimp/fish pastes; flavor profiles differ — mắm is typically wetter and saltier, so adjust quantities.
- Ngapi → Korean saeu-jeot — Salty fermented shrimp, but much wetter and brine-heavy; not a like-for-like substitute.changes result
Troubleshooting
Paste smells of rot rather than pungent fermentation
Insufficient salt or salt unevenly distributed; aerobic contamination → Discard and restart with a higher, more uniform salt ratio; ensure paste is packed tightly and sealed anaerobic
Surface mold or discoloration
Air exposure or insufficient oil/salt seal on top → Scrape off affected top layer and re-seal with a fresh layer of oil or salt; prevent future exposure by resealing
Paste too wet and thin
Insufficient sun-drying time before fermentation → Extend drying until fish/shrimp are leathery, or drain off excess liquid before sealing to ferment
Mild or flat flavor after long fermentation
Under-salting or using too-large, too-lean fish → Use smaller, oilier species next batch and increase salt slightly to drive stronger lactic acid activity