The dish consists of either fresh or fermented rice, kneaded with boiled fish (usually caught from the Inle Lake, such as nga gyin), fresh tomato paste, mashed boiled potatoes and garlic garnish. Highland Shan rice, similar to Japanese rice, is used alongside the creamier Shan potatoes, giving the dish a very rich texture.
Garlic chives roots, garlic oil and crispy garlic garnish are added as a final touch. Htamin Jin is usually served with roasted chili flakes in oil.
