Fermented Small Fish (Ngari)
北東インドのアンチョビ！魚の旨味が凝縮された旨味と匂いの爆弾
Description
A specialty condiment of Manipur state, sun-drying small fish (Punti etc.), packing in clay pots, and fermenting underground for a long time. Releases tremendous odor and intense umami (amino acids).
Classification: For Bizarre Food Lovers/Maniacs,Fermented Food,Umami Bomb
Shops selling Fermented Small Fish (Ngari)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Fermented small fish(Dried)
Instructions
- Lightly roast fermented small fish (Ngari) as is over direct flame, or fry briefly in a pan to raise aroma and sterilize.
- Put in a mortar with boiled potatoes, fermented bamboo shoots, onions, massive red chilies, crush into a paste.
- Serve as a rice accompaniment as 'Eromba', Manipur's traditional dip sauce (chutney) mixing intense umami and heat.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Anchovy paste or Nam Pla (fish sauce) (as a sub for fermented fish umami)
Pairing
Eromba (Manipur-style mashed potatoes), Secret ingredient for various stews
Trivia
[Hardcore] Possesses an intense fermentation odor similar to Southeast Asia's 'Shrimp Paste (Kapi)' or 'Kusaya'. The ultimate fermented condiment acting as a lifeline to add 'Dashi (umami)' to dishes in Northeast India's mountainous regions where spices don't grow.
Eating tips & etiquette
[Unique Eating] By mixing just a little of this 'Ngari' into salt-boiled veg/potatoes entirely lacking spices, instantly transmute it into a premium anchovy-flavored side dish!
Allergen
None