Shan Thamin is an exquisite example of how rice becomes a canvas for layered, soulful flavors of the food tradition of Myanmar’s Shan State. At first glance, Shan Thamin appears modest: rice, potatoes, tomatoes, and catfish. But it is anything but simple. Each element is independently cooked and seasoned with layers of contrasting bold flavors: sushi rice rendered glossy and sticky, roasted Roma tomatoes slowly caramelized in olive oil, and soft golden potatoes grated into tender shreds.
Burmese Chili Catfish is the show stopper—thick slices of catfish marinated in turmeric and pepper, shallow-fried until golden, then simmered in a deeply rustic chili-garlic masala enriched by birista (crispy fried onions), fish sauce, and cilantro. The dish offers a more assertive flavor profile, driven by the mild heat and sharp acidity of chili-garlic sauce, the citrusy buzz of green Sichuan peppercorns, and the savory depth of fried catfish steeped in golden onion oil.
The final composition is tactile and evokes warm memories of my childhood in Yangon. Everything is folded and rolled together by hand into tennis ball-sized soft, dense rice balls—perfect for communal eating. The aroma of sesame oil and the mild numbing sensation of green Sichuan peppercorns linger on the tongue.
Ingredients
1180 to 1300 g (8 to 10 medium-sized) golden potatoes, boiled for about 20 minutes on medium-high heat, and grated. Check for doneness via fork test.
1450 to 1525 g roma tomatoes, diced and seasoned with: 3 to 5 tbsp olive oil, 1¼ to 2 tsp salt, and 1¼ to 1¾ tsp freshly ground black peppercorns. Roast at 400°F for 60 to 80 minutes.
645 g (3 cups) sushi rice with 3¾ cups water. Add 1 tbsp of olive oil. Stir well and cook in a rice cooker. For 4 cups of sushi rice, add 5 cups of water. Sushi rice to water ratio is 1:1¼. For 4½ cups sushi rice, add 5⅝ cups water.
812 to 1040 g cooked Burmese Chili Catfish.
Notes
If using premium Japanese sweet rice, for 3 cups of sweet rice, add 3¼ cups water. Then add 1 tbsp olive oil and ½ teaspoon salt.
Use 2 cups of Japanese sweet rice (430 g) with 2 cups of Basmati rice (416 g). Add: 6¼ to 6½ cups water, 2 tbsp olive oil, and ¾ tsp salt. Makes 2032 grams of cooked mixed rice.
