Overview
Prahok, a pungent fermented fish paste essential to Cambodian cuisine, is rarely eaten on its own due to its strong flavor. Instead, it is used as a seasoning, condiment, or a core ingredient in a variety of dishes to add a deep, umami flavor and saltiness.
Delicious with every dish!
What makes our fermented fish (Prahok) special?
🔹 Pure, tender fish meat — full flavor in every bite
🔹 Clean and hygienic — meets quality standards
🔹 100% authentic Khmer product
Support local fishery communities and strengthen our economy
Ingredient
- Fresh fish — usually mudfish (trey riel), snakehead fish, or catfish
- Salt — coarse sea salt (essential for preservation and flavor)
How to prepare
- Flavoring Agent in Soups and Stews: Prahok is a key component in many traditional Cambodian soups and stews, such as samlor kako, where a small amount is enough to enhance the overall flavor and add depth. The paste is usually dissolved in the broth during cooking.
- Wrapped and Grilled (Prahok Ang): Some recipes involve mixing prahok with other ingredients like pork, lemongrass, and chilies, wrapping the mixture in banana leaves, and grilling it. This method helps to meld the flavors and mellow some of the pungency.
Cooking video
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