Everything about Prahok totally explained
Prahok (ប្រហុក) is a crushed,
salted and
fermented
fish paste (usually of
mud fish) that's used in
Cambodian
cuisine as a
seasoning or a
condiment (usually the latter). Prahok is usually eaten with
rice in the countryside or poorer regions. Prahok is nearly identical with Lao/Isan
padaek.
Because it's easily stored and preserved, Prahok is often given out for donations 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 can't be stored long due to its going bad if not eaten in a short period of time) and the unpleasant
smell it makes.
Although Prahok is a dish invented by
Cambodians, there was a similar condiment in
ancient Rome called
Garum, also made from fermented fish and used as a seasoning. There are also other versions of similar foods such as
Pissalat from
France.
Preparation of Prahok
Prahok is prepared using fresh fish (both large and small). Typically, the larger the fish, the more valuable the Prahok made from it. Some types are rarer than others and the rarest are considered delicacies, thus are more expensive. One of the pricier types is one made from the
gourami fish.
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 machine. After the fish is crushed, it's left in the sun for a full day, then salted and sealed in jars full of salt.
Prahok can be eaten after just 20 days of fermentation, but better quality Prahok can be preserved for one to three years.
Types of Prahok
Fried Prahok
Prahok jieng (ប្រហុកចៀន) This type of prahok is the most favoured type. It is usually mixed with meat (usually beef or pork) and chili. It can also be eaten with dips, vegetables such as cucumbers or eggplants, and rice.
Covered Prahok
Prahok gop This type of prahok is covered with
banana leaves and left to cook under a fire under pieces of rock.
Raw Prahok
Prahok chow (ប្រហុកឆៅ) This type of prahok can be used to make a paste with
lemon grass,
lime juice, fresh
peppers, and
Thai eggplant eaten with steak. Also this is the type of Prahok preferably used as a dipping paste for vegetables and fruits .
Further Information
Get more info on 'Prahok'.
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