Nga-tchain is a dish of Burmese-style pickled
fish, which consists of fish meet
that has been scraped off from the skin, traditionally by using the side
of a sea shell and then mixed into a paste adding a lot of monosodium
glutamate.
The rather sour-tasting paste is molded into large
lumps, that are wrapped in a cover of fresh leaves to
prevent it from drying out and from which buyers are
sold a portion, that is typically wrapped in a palm
leaf.