''Prahok'' (; km, ប្រហុក, prâhŏk, ) is a

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

ed and

fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

fish paste Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish which has been physically broken down by pounding, grin ...

(usually of

mudfish Mudfish most commonly refers to all species of ''Neochanna'', native to New Zealand and south-eastern Australia. Mudfish may also refer to: Fish * Bowfin (''Amia calva''), North America * ''Channa'' or snakehead, a genus of predatory fish in Asi ...

) used in

Cambodian cuisine Cambodian cuisine is an umbrella term for the cuisines of all ethnic groups in Cambodia, whereas Khmer cuisine ( km, សិល្បៈធ្វើម្ហូបខ្មែរ; ) refers specifically to the more than thousand years old culina ...

as a

seasoning Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Ho ...

or a

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...

. It originated as a way of preserving fish during the months 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

, such as soups and sauces. A Cambodian saying goes, "No ''prahok'', no salt", referring to a dish that is of poor flavor or bland thus highlighting its essentiality in Cambodian cuisine. ''Prahok'' has a strong and distinct smell, earning the nickname "Cambodian cheese". Prahok is usually eaten as a main course with

white rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling (hulling), the ...

and vegetables such as yardlong beans, cucumbers, winged beans and

Thai eggplant Thai eggplant ( th, มะเขือ, ') is the name for several varieties of eggplant used in Southeast Asian cuisines, most often of the eggplant species ''Solanum melongena''. They are also cultivated in India and Sri Lanka and feature in ...

. ''Prahok'' is sometimes distributed as a donation to victims of flood or drought by charities and other organizations. It can be eaten cooked or fried, but is usually not eaten raw because of health issues (raw prahok cannot be stored long due to spoilage if not consumed in a short period) and the unpleasant smell it has.

Varieties and production

''Prahok'' is made with various fish and methods of fermentation. Fish used include mudfish (''

Channa ''Channa'' is a genus of predatory fish in the family Channidae, commonly known as snakeheads, native to freshwater habitats in Asia. This genus contains about 50 scientifically described species. The genus has a wide natural distribution extend ...

'' spp.) and moonlight gourami (''

Trichogaster microlepis The moonlight gourami (''Trichopodus microlepis''), also known as the moonbeam gourami, is a labyrinth fish of the family (biology), family Osphronemidae native to Indochina. This peaceful species is a popular aquarium fish. Description An adult ...

''). One noted variety made with a gourami species is called ''Prahok Kanthara'' and is attributed to a Laotian style of preparation. ''Prahok'' is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. They can be crushed underfoot, like wine grapes, or processed by a machine. After the fish is crushed, it is left in the sun for a full day, then salted. The ''prahok'' is fermented in large clay jars covered with a lid made of woven bamboo strips. Afterwards, the prahok can be eaten just after 20 days of fermentation, but the best quality prahok is left to ferment for up to three years. ''Prahok'' is also produced in Vietnam and imported for Cambodian diaspora in the United States.

''Prahok'' dishes

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

Fried ''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 The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping ...

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 ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some s ...

lime Lime commonly refers to: * Lime (fruit), a green citrus fruit * Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide * Lime (color), a color between yellow and green Lime may also refer to: Botany ...

juice, fresh

peppers Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

, and

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

eaten with (usually cooked rare) beef steak. Also, this is the type of ''prahok'' preferably used as a dipping paste for vegetables and fruits.

References

External links

* 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 {{portal bar, Food Cambodian cuisine Fish sauces Umami enhancers Food paste