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Prahok (/ˈprɑːhʊk/; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) is a salted and fermented fish paste (usually of snakeheads) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the months 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 in Cambodian cuisine, such as soups and sauces. A Cambodian saying goes, "No prahok, no salt", referring to a dish that is of poor flavor or bland thus highlighting its essentiality in Cambodian cuisine.
 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 | ||||||
| Associated cuisine | Cambodia | ||||||
| Main ingredients | fermented fish | ||||||
| 125 kcal (523 kJ) | |||||||
| |||||||
| Similar dishes | ngapi, bagoong, pla ra, padaek | ||||||
Prahok has a strong and distinct odor reminiscent of Limburger or ripe Camembert,[1] which has earned it the nickname "Cambodian cheese".[2][3] Prahok is usually eaten as a main course with white rice and vegetables such as yardlong beans, cucumbers, winged beans and a variety of eggplants.
Prahok is sometimes distributed as a donation to victims of flood or drought by charities and other organizations.
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Prahok is made with various fish and methods of fermentation. Fish used include snakeheads (Channa spp.) and moonlight gourami (Trichogaster microlepis).
Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. After the fish is crushed, it is left in the sun for a full day, then salted. The prahok is fermented in large clay jars covered with a lid made of woven bamboo strips. The prahok can be eaten after only 20 days of fermentation, but the best quality prahok is left to ferment for up to three years.
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Prahok can be prepared and served in several different ways. Below are dishes where prahok is the main component.
Sautéed prahok
Prahok chien (ប្រហុកចៀន [prɑːhok ciən]) 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.
Covered prahok
Prahok kab (ប្រហុកកប់ [prɑːhok kɑp]) or prahok ang (ប្រហុកអាំង [prɑːhok ʔaŋ]), types of prahok that are covered with banana leaves and left to cook under pieces of rock beneath a fire or over the coals.
Raw prahok
Prahok chhau (ប្រហុកឆៅ [prɑːhok cʰaw]) is a type of prahok can be used to make a paste with lemon grass, lime juice, fresh peppers, and eggplant eaten with (usually cooked rare) beef steak. Also, this is the type of prahok preferably used as a dipping paste for vegetables and fruits.
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- Bagoong – Type of Philippine condiment, Filipino fish paste
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- Burong isda – Filipino dish of pickled rice and fish
- Conpoy – Cantonese dried scallop
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- List of fish sauces
- Mam nem – Condiment
- Narezushi – Japanese dish of vinegared rice and seafood
- Ngapi – Seafood paste used in Burmese cuisine, Burmese fish paste
- Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
- Pla ra – Southeast Asian fermented fish seasoning
- Saeu-jeot – Fermented shrimp in Korean cuisine
- Shrimp paste – Fermented condiment
- Kaeng tai pla – Southern Thai curry, made with a salty sauce made from fermented fish entrails
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