Dish

Ngapi jet

Ngapi jet sauce

Ngapi jet is a complex condiment that requires a lot of time and effort to make. The fish or shrimp is fermented for several days, and then mixed with chili peppers and garlic to create a salty, spicy, and pungent sauce. Ngapi jet is often used as a dipping sauce for vegetables or meat, or as a seasoning for soups and curries.

Asian cuisine› Southeast Asian cuisine› Burmese cuisine

Sauce

Origins and history

Ngapi jet is a traditional condiment from Burma, and is enjoyed throughout the country. It is often served with vegetables, meat, or rice dishes.

Dietary considerations

Ngapi jet is typically high in sodium and may contain allergens such as fish or shrimp. It is not suitable for people with seafood allergies or those on a low-sodium diet.

Variations

There are many variations of ngapi jet, each with its own unique flavor profile. Some recipes call for the addition of herbs or spices, while others use different types of fish or shrimp.

Presentation and garnishing

Ngapi jet is typically served in a small bowl or dish, with vegetables or meat for dipping. It can also be used as a seasoning for soups and curries.

Tips & Tricks

To make ngapi jet, it is important to use high-quality fish or shrimp. The fermentation process can take several days, so it is important to plan ahead.

Side-dishes

Ngapi jet is often served as a dipping sauce for vegetables or meat, or as a seasoning for soups and curries. It pairs well with rice dishes and noodle soups.