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.