Prahok (/ ˈ p r ɑː h ʊ k /; Khmer: ប្រហុក, romanized: prâhŏk, IPA:) 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.

Jul 8, 2021 · Prahok also stars in the national dish of fish amok, a fragrant fish curry steamed in banana leaves, and it doubles as a dipping sauce, such as prahok ktis and the fish-based, seasonal...

Prahok is known for its intensely pungent fish flavor. The flavor is especially potent to foreigners who tend to compare the fermented taste to the taste of super-fragrant cheeses. This is one of those food items that will appeal only to the most adventurous Western eaters.

Made with prahok, yellow kroeung herb and spice paste, minced pork, pea eggplants, some chillies and coconut milk, this prahok ktis recipe – or more accurately, prahok k’tis – is as authentic as they come.

Oct 8, 2022 · Prahok ktiss (also spelled as “prahok ktis” and “prahok k’tis”) is a rich, aromatic Cambodian dip that can be served either as an appetizer or a main dish.

Prahok is the most distinctive ingredient in Khmer cooking alongside the Cambodian curry paste called kroeung. This chunky, grey, visually unappealing, fermented fish paste is used by every Khmer cook to add depth of flavour to just about every dish in their Cambodian cuisine repertoire.

Jul 7, 2023 · Introduction to Prahok: A Staple in Cambodian Cuisine. Prahok is a traditional Cambodian ingredient that has been used in Khmer cuisine for centuries. It is a type of fermented fish paste that is made by mixing small freshwater fish with salt and leaving it …

Cambodian Prahok, often referred to as “Prahok” or “Pra-hok,” is a traditional fermented fish paste that holds significant cultural and culinary importance in Cambodian cuisine. It’s an essential ingredient in many Cambodian dishes and adds a unique and intense flavor to the food.

Feb 23, 2025 · Prahok (ប្រហុក) is a traditional Cambodian fermented fish paste, known for its strong aroma and distinct umami flavor. It is made primarily from freshwater fish, usually trey riel (Siamese mud carp)…

Chances are, if you’ve tried Cambodian soups or traditionally-made fish amok, you’ve already encountered prahok — it’s lurking there in those deep notes. In which case, you’re ready for a more knowing confrontation. A favourite way to eat prahok is as a dipping sauce with grilled beef.