Prahok (; , ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, including soups and sauces.

Production

There at least two production methods for prahok, differing primarily in the fish species used. The first method uses Cyprinidae, such as Rasbora and Thynnichthys, while the second method uses snakehead and other larger fish.

The early fermentation prahok has a high content of crude fat (151 g/kg), which drops significantly (to 1.7–10.7 g/kg) after degutting in later stages. Due to the decomposition of fish bone and other structures by microorganisms during the fermentation prahok has a greater content of calcium and phosphorus than the fresh fish used. which has earned it the nickname "Cambodian cheese". A Cambodian saying goes, "No prahok, no salt," referring to a dish lacking in flavour, highlighting its essentiality in Cambodian cuisine.

In rural Cambodia, plain prahok is commonly eaten with steamed rice, serving as an important source of protein in local diets otherwise dominated by rice. It is also widely used as a flavoring in soups, including samlor kako. Prahok is a key component of fish amok. In addition, it is used in dipping sauces such as prahok ktis, as well as teuk kreung.

In tourist-oriented restaurants in Siem Reap and other cities, prahok is typically used sparingly or omitted altogether from dishes as chefs believe that its strong flavor and aroma might not be well received by foreign visitors. Many note that if dishes were prepared with the same liberal use of prahok typical in Cambodian households, tourists could be put off, which they fear would negatively affect business.

Prahok dishes

250px|thumb|right|Close up of prahok ang (grilled prahok). Prahok mixed with pork and seasonings, wrapped in banana leaves and roasted

Prahok can be prepared and served in several different ways. Below are dishes where prahok is the main component.

Sautéed prahok

Prahok chien ( ) It is usually mixed with meat (usually beef or pork) and chilli peppers. It can also be eaten as a dip, accompanied by vegetables like cucumbers or eggplants, and rice.

Covered prahok

Prahok kab ( ) or prahok ang ( ), types of prahok that are covered with banana leaves and left to cook under pieces of rock beneath a fire or over the coals.

Raw prahok

Prahok chhau ( ) is a type of prahok can be used to make a paste with lemon grass, lime juice, fresh peppers, and eggplant eaten with (usually cooked rare) beef steak. Also, this is the type of prahok preferably used as a dipping paste for vegetables and fruits.

See also

References

  • Ly Vanna and Moul Jet (March 2002). The Story of Prahok. Leisure Cambodia (Volume 2, No. 3)
  • Suy Se (January 19, 2007). Got fish? It's Prahok season in Cambodia. ThingsAsian