Baku Kitchen! An independent reference of traditional food

Ngapi

Fermented fish or shrimp paste, salty and pungent, behind almost every Burmese dish

Myanmar Fermented & pickled One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Made on the Rakhine and Ayeyarwady coasts by salting and pounding fish or shrimp, then fermenting in vats for months before pressing into blocks.

Frequently asked questions

What is Ngapi?

Ngapi is a fermented & pickled from Myanmar: fermented fish or shrimp paste, salty and pungent, behind almost every Burmese dish. Made on the Rakhine and Ayeyarwady coasts by salting and pounding fish or shrimp, then fermenting in vats for months before pressing into blocks.

Made with

fishshellfish

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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