Burmese Ngapi Yay (Fish Paste Dip with Vegetables)

Brief Overview

Ngapi Yay is a dish that captures the essence of Burmese cuisine with its bold, umami rich flavours and deep rooted traditions. This simple yet flavourful dip, made from fermented fish paste, is a staple in homes across Myanmar.

It is not just food; it is a reflection of Burmese culinary heritage, where fermentation techniques and fresh, local ingredients come together to create something uniquely satisfying. Served with an assortment of raw or blanched vegetables, Ngapi Yay is more than just a dip. It is a communal dish that brings people together around the table.

What Is Ngapi Yay?

Ngapi Yay is a thin, savoury dipping sauce made from fermented fish paste, usually mixed with water, lime juice, and a variety of seasonings to create a complex balance of salty, tangy, and slightly spicy flavours.

Unlike the thicker, more pungent ngapi, which is used in many Burmese curries, Ngapi Yay is diluted to a smoother consistency, making it perfect for dipping. It is typically served with an array of fresh and steamed vegetables, ranging from cucumber and aubergine to okra and morning glory.

This dish is a staple in everyday Burmese meals and is often enjoyed as part of a larger spread alongside rice, soups, and fried or grilled proteins. It is particularly popular in rural areas, where its strong umami kick enhances the simplest meals, turning a plate of plain rice into something rich and deeply satisfying.

Ingredients and Taste

The star ingredient of Ngapi Yay is, of course, ngapi, which is Burmese fermented fish paste. This gives the dish its signature umami depth. The paste is mixed with warm water to create a thin sauce, then balanced with lime juice for acidity, chillies for heat, and sometimes garlic or shallots for extra complexity. Some variations include tomatoes, which add a slightly sweet and tangy contrast to the intense saltiness of the fish paste.

The taste is bold and unapologetic. It is salty, tangy, and slightly earthy, with a deep savouriness that lingers on the palate. The heat from the chillies cuts through the richness, creating a perfect contrast with the crisp, refreshing vegetables served alongside.

The raw vegetables, often including crunchy cucumbers, tender aubergines, and leafy greens, act as the perfect vehicle for the dip. They temper its intensity while highlighting its intricate flavours.

For those unfamiliar with fermented fish pastes, Ngapi Yay might be an acquired taste. However, for those who love strong, umami rich flavours, it is an absolute delight. The combination of fermentation, spice, and freshness creates a depth of flavour that is difficult to find in more conventional dipping sauces.

A Taste of History

Ngapi has been a cornerstone of Burmese cuisine for centuries. It dates back to the time when fermentation was a crucial preservation method in Southeast Asia.

With Myanmar’s abundant rivers and coastal regions providing an ample supply of fish, fermentation became a natural way to extend the shelf life of seafood while intensifying its flavour. Over time, ngapi evolved from a simple preserved product into a defining ingredient in Burmese cooking.

Ngapi Yay, in its diluted form, likely emerged as a way to make this strong, pungent paste more versatile and accessible. It reflects a common theme in Burmese cuisine, which is the balancing of bold, fermented flavours with fresh, raw ingredients to create harmony on the plate.

The dish remains a staple across Myanmar, particularly in rural areas where fresh produce is abundant, and meals are often built around simple, wholesome ingredients.

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Yield: 4

Burmese Ngapi Yay (Fish Paste Dip with Vegetables)

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Ngapi Yay is a bold, umami rich fish paste dip served with an assortment of fresh and blanched vegetables. It is a simple yet flavour packed dish that embodies the essence of Burmese home cooking.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 2 tbsp fermented fish paste (Ngapi)
• 2 cloves garlic, finely minced
• 2 small shallots, finely chopped
• 2 fresh red chillies, sliced
• ½ tsp turmeric powder
• 1 tbsp fresh lime juice
• ½ tsp sugar (optional, to balance flavours)
• ½ cup warm water (adjust based on desired consistency)
• 100g green beans, trimmed
• 100g okra
• 1 small aubergine, sliced
• ½ a cucumber, sliced
• 1 medium carrot, cut into batons
• 1 handful of fresh coriander leaves
• 1 handful of cabbage leaves, separated

Instructions

1. To begin, prepare the fish paste by lightly toasting the Ngapi in a dry pan over medium heat for 2 minutes. Stir constantly to release its deep umami aroma without burning. This step enhances its flavour and removes excess moisture.
2. In a mortar and pestle, pound the toasted fish paste together with minced garlic, shallots, and chillies until a smooth consistency forms. If a mortar and pestle aren’t available, a small bowl and the back of a spoon can work as an alternative.
3. Add turmeric powder and sugar, then mix well. Slowly incorporate warm water, stirring continuously until the dip reaches a smooth, slightly runny consistency. Adjust the water quantity based on how thick or light you prefer the dip.
4. Squeeze in the fresh lime juice and stir well. Lime adds a necessary tang to balance the deep, savoury notes of the fish paste. Taste and adjust seasoning, keeping in mind that Burmese Ngapi Yay should be bold and pungent but not overly salty.
5. For the vegetables, bring a pot of water to a gentle boil. Briefly blanch the green beans, okra, and aubergine for 2 minutes each, then transfer to a bowl of ice water to preserve their vibrant colour and firm texture.
6. Drain the blanched vegetables and arrange them neatly on a serving platter alongside the fresh cucumber slices, carrot batons, cabbage leaves, and coriander.
7. Pour the prepared Ngapi Yay into a small serving bowl and place it at the centre of the vegetable platter. Optionally, sprinkle some finely chopped coriander over the dip for added freshness.
8. Serve immediately, encouraging diners to dip their choice of vegetables into the savoury Ngapi Yay. For an authentic Burmese experience, pair with warm steamed rice or enjoy alongside other traditional dishes.

Nutrition Information:

Yield:

4

Serving Size:

1 Amount Per Serving: Calories: 106Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 27mgCarbohydrates: 23gFiber: 6gSugar: 10gProtein: 6g

This data was provided and calculated by Nutritionix. This is a general estimate provided for informational purposes only.