📝 About This Recipe
Prahok is the legendary fermented fish paste of Cambodia, an ancient condiment that provides the signature 'soul' and deep umami punch to Khmer cuisine. Traditionally prepared during the bounty of the Tonlé Sap's harvest, this recipe transforms fresh river fish into a complex, salty, and pungent treasure using time-honored curing techniques. While the aroma is intense, its ability to elevate soups, stir-fries, and dips is unmatched, making it an essential staple for any adventurous pantry.
🥗 Ingredients
The Fish Base
- 4 kg Small River Fish (Gourami or Mudfish) (cleaned, heads removed, and gutted)
- 1 kg Coarse Sea Salt (non-iodized is essential for proper fermentation)
- 4 liters Cold Filtered Water (for the multi-stage washing process)
Aromatics & Preservatives
- 100 g Fresh Galangal (thinly sliced to help mask raw odors)
- 4 pieces Lemongrass Stalks (bruised and cut into 3-inch lengths)
- 10 pieces Garlic Cloves (peeled and lightly smashed)
- 2 tablespoons Palm Sugar (to feed the beneficial bacteria)
- 1/2 cup Toasted Rice Powder (optional, for a thicker texture and nutty aroma)
Sealing & Storage
- 2 cups Extra Sea Salt (for the protective top crust)
- 2-3 large pieces Banana Leaves (cleaned and softened over a flame)
- 1 Large Ceramic or Glass Jar (sterilized with boiling water)
👨🍳 Instructions
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1
Begin by thoroughly cleaning the fish. Remove the heads, scales, and entrails. Wash the fish in a large basin of cold filtered water, changing the water at least 5-6 times until the water remains completely clear and no traces of blood remain.
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2
Place the cleaned fish in a large perforated basket or colander. Use your hands to press down firmly on the fish to squeeze out as much residual moisture as possible. Let them drain for at least 30 minutes.
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3
In a very large mixing bowl, combine the drained fish with 1 kg of coarse sea salt. Massage the salt into the fish thoroughly, ensuring every cavity and surface is coated. Cover the bowl with a clean cloth and let it sit in a cool, dark place overnight.
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4
The next morning, you will notice liquid has pooled at the bottom. Drain this liquid (this is the precursor to fish sauce). Spread the salted fish out on bamboo mats or a clean tray and let them dry in direct sunlight for 3-4 hours to firm up the flesh.
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5
While the fish dries, prepare your aromatics. Slice the galangal, smash the garlic, and bruise the lemongrass. These will act as both flavor enhancers and natural antimicrobials.
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6
Bring the sun-dried fish back inside. If using toasted rice powder and palm sugar, toss the fish with these ingredients now along with the galangal, garlic, and lemongrass.
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7
Begin packing the fish into your sterilized jar. Pack them as tightly as possible, using a heavy wooden spoon or a clean mallet to press the fish down, eliminating all air pockets. Air is the enemy of good fermentation.
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8
Once the jar is filled to about 3 inches from the top, cover the surface of the fish with the cleaned banana leaves, tucking them in at the edges.
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9
Pour the 2 cups of extra sea salt over the banana leaves to create a thick, protective salt crust. This barrier prevents mold and harmful bacteria from reaching the fermenting fish.
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10
Place a weight (like a heavy, sterilized stone) on top of the salt layer. Seal the jar tightly with its lid or a piece of plastic wrap secured with a rubber band.
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11
Store the jar in a cool, dry place away from direct sunlight. Let it ferment for a minimum of 3 months. For a deeper, more refined flavor, many chefs prefer to age their Prahok for 6 to 12 months.
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12
When ready to use, scrape away the top salt layer and banana leaves. The Prahok should be a greyish-purple or brown color with a very strong, salty, and fermented aroma. It is now ready to be incorporated into your favorite Khmer recipes.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the growth of the beneficial bacteria needed for fermentation. Cleanliness is paramount; ensure your hands, tools, and jars are meticulously sterilized to prevent spoilage. If you see white mold on the very top salt layer, carefully scrape it off and replace the salt; if you see black or green mold inside the fish layer, discard the batch. The 'Prahok juice' that rises to the top during the first few weeks can be bottled and used as a very intense fish sauce. For a smoother consistency in final dishes, you can mince the fermented fish into a fine paste before cooking.
🍽️ Serving Suggestions
Prahok Ktis: Sauté the paste with minced pork, coconut milk, and palm sugar for a rich, creamy dip. Serve raw Prahok mixed with lime juice, chili, and garlic as a pungent dipping sauce for crunchy green mango or cucumber. Stir a tablespoon into 'Samlor Korko' (Cambodian stirring soup) to provide the essential savory base. Steam the Prahok with beaten eggs, ground pork, and chilies for a fluffy, savory custard known as 'Prahok Ang'. Pair dishes containing Prahok with a crisp, cold lager or a slightly sweet Riesling to cut through the salt and intensity.