 Prahok wrapped in banana leaves and grilled and served with fresh green vegetables and steamed rice. | |||||||
| Alternative names | prahoc,prohok,prohoc | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Cambodia | ||||||
| Region or state | Southeast Asia | ||||||
| Associatedcuisine | Cambodian | ||||||
| Main ingredients | fermented fish andsalt | ||||||
| 125 kcal (520 kJ) | |||||||
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| Similar dishes | ngapi,bagoong,pla ra,padaek | ||||||
| This article is part of a series on |
| Cambodian cuisine មុខម្ហូបខ្មែរ |
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Ancillaries Fermented and pickled dishes Soups and stews Side dishes (Chrok chhnang) |
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 Category: Cambodian cuisine |
Prahok (/ˈprɑːhʊk/;Khmer:ប្រហុក,romanized: prâhŏk,IPA:[prɑːhok]) is asalted andfermentedfish paste (usually ofmudfish) used inCambodian cuisine as aseasoning or acondiment. 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 inCambodian cuisine, including soups and sauces.[1]
There at least two production methods forprahok, differing primarily in the fish species used. The first method usesCyprinidae, such asRasbora andThynnichthys, while the second method usessnakehead and other larger fish.[1]
Processing begins with the removal of thehead, followed bytrampling of the fish by foot to removescales and press outentrails. The fish are then thoroughly washed and stirred until by hand to finish descaling, after which excess water is pressed out. The fish are then placed inbaskets, the surface of which is covered withbanana leaves and weighted with stones for approximately 24 hours.[1]
The next day, the fish are mixed with coarse salt for about 30 minutes, spread onmats and dried in the sun for one day. The salted and dried product is then repacked into baskets. The next stage, usually carried out in village households, involves pounding small portions of the fish withpestles in wooden mortars for about 20 minutes, with additional salt added to taste.[1]
The resulting paste is transferred to openearthenware jars, which are placed in the sun during the day and covered in the evening to prevent insectcontamination. Duringfermentation, or ripening, a liquid gradually accumulates on the surface of the paste. This liquid, which is removed daily, is used asfish sauce. Fermentation typically lasts about one month. When no more liquid forms, theprahok is considered fully matured and ready for consumption.[1]
Early fermentationprahok contains 334 g/kg of protein, which decreases to 248–249 g/kg after one month due toproteolysis. The predominantamino acids inprahok areglutamic acid (1.49–2.93 g/kg),alanine (1.75–2.9 g/kg),valine (1.23–1.83 g/kg),leucine (2.27–3.40 g/kg), andlysine (1.13–3.67 g/kg). Unlikekapi andteuk trey,prahok does not contain a high concentration ofaspartic acid. The most commonorganic acids inprahok areacetic acid (2.29–7.24 g/kg),lactic acid (0.39–1.14 g/kg) andsuccinic acid (0.30–1.26 g/kg).[2]
The early fermentationprahok 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 thedecomposition offish bone and other structures by microorganisms during thefermentationprahok has a greater content ofcalcium andphosphorus than the fresh fish used.[2]
Prahok has a strong and distinctodor reminiscent ofLimburger or ripeCamembert,[3] which has earned it the nickname "Cambodian cheese".[4][5] A Cambodian saying goes, "Noprahok, no salt," referring to a dish lacking in flavour, highlighting its essentiality inCambodian cuisine.
In rural Cambodia, plainprahok is commonly eaten withsteamed rice, serving as an important source ofprotein in local diets otherwise dominated by rice. It is also widely used as aflavoring in soups, includingsamlor kako.Prahok is a key component offish amok. In addition, it is used indipping sauces such asprahok ktis, as well asteuk kreung.[6]
In tourist-oriented restaurants inSiem 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 ofprahok typical in Cambodian households, tourists could be put off, which they fear would negatively affect business.[7]
Prahok can be prepared and served in several different ways. Below are dishes where prahok is the main component.
Prahok chien (ប្រហុកចៀន[prɑːhokciən]) 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.
Prahok kab (ប្រហុកកប់[prɑːhokkɑp]) orprahok ang (ប្រហុកអាំង[prɑːhokʔaŋ]), types ofprahok that are covered withbanana leaves and left to cook under pieces of rock beneath a fire or over the coals.
Prahok chhau (ប្រហុកឆៅ[prɑːhokcʰaw]) is a type ofprahok can be used to make a paste withlemon grass,lime juice, freshpeppers, andeggplant eaten with (usually cooked rare) beef steak. Also, this is the type ofprahok preferably used as a dipping paste for vegetables and fruits.
Its smell has earned it the nickname "Cambodian cheese" in The Elephant Walk kitchen, and its odor is reminiscent of Limburger or ripe Camembert.
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