Welcome to the vibrant world of Cambodian cuisine, where flavors dance on your palate and traditions intertwine with modern culinary delights. Among the plethora of dishes that epitomize the rich gastronomic heritage of Cambodia, Prahok stands out as a beloved delicacy deeply rooted in Khmer culture.

Prahok, a pungent fermented fish paste, is not just a condiment but a cornerstone of Cambodian cooking. Its distinct aroma and bold taste add depth to various dishes, making it an essential ingredient in Khmer kitchens for centuries. While its strong flavor might initially seem daunting to the uninitiated, delving into the world of Prahok opens doors to a culinary adventure unlike any other.

In this recipe, we invite you to embark on a journey to discover the authentic flavors of Cambodia as we guide you through the traditional preparation of Prahok. From selecting the finest ingredients to mastering the intricate fermentation process, we'll walk you through each step to ensure an unforgettable culinary experience. So, let's dive into the heart of Khmer cuisine and unlock the secrets of this iconic dish together.

Ingredients:

• 500 grams of fresh, small river fish (such as snakehead fish or mudfish)
• 1 cup of coarse sea salt
• Banana leaves (for wrapping)
• Clean glass jars with lids

Instructions:

1- Clean the Fish: Start by cleaning the fresh river fish thoroughly under cold running water. Remove scales, guts, and fins. Pat the fish dry with paper towels.

2- Salt the Fish: In a bowl, mix the cleaned fish with coarse sea salt, ensuring that the fish is evenly coated. Place the salted fish mixture in a clean container and cover it. Let it sit at room temperature for 24 hours.

3- Fermentation: After 24 hours, the fish should have released some liquid. Transfer the salted fish mixture into glass jars, pressing it down firmly to remove any air pockets. Seal the jars tightly with lids.

4- Wrap in Banana Leaves: Before placing the jars in a cool, dark place to ferment, wrap each jar with banana leaves. This helps to keep the aroma contained and adds a subtle flavor to the Prahok. Secure the banana leaves with twine or rubber bands.

5- Fermenting Process: Store the wrapped jars in a cool, dark place for at least 3 months. During this time, the fish will undergo fermentation, developing its characteristic pungent aroma and flavor. Check the jars periodically to ensure they remain tightly sealed.

6- Straining: After the fermentation period, open the jars and strain the fermented fish mixture through a fine mesh sieve or cheesecloth to separate the liquid from the solids. Press the solids to extract as much liquid as possible.

7- Storage: Transfer the strained liquid, which is now your Prahok paste, into clean glass jars. Seal tightly with lids and store in the refrigerator. The Prahok can be kept refrigerated for several months.

Your homemade Cambodian Prahok is now ready to be used as a seasoning in various Cambodian dishes, adding depth of flavor and authenticity to your culinary creations. Enjoy experimenting with this traditional ingredient in your cooking adventures!

Nutritional Values:

Here are approximate nutritional values for the ingredients used in the Cambodian Prahok recipe:

Fresh, Small River Fish (500 grams):

• Calories: 500 kcal
• Protein: 100 grams
• Fat: 10 grams
• Carbohydrates: 0 grams
• Fiber: 0 grams
• Other nutrients: Rich in omega-3 fatty acids, vitamins (such as vitamin D), and minerals (such as calcium, phosphorus, and selenium).

benefits:

• Rich source of protein which is essential for muscle growth and repair.
• Contains omega-3 fatty acids, beneficial for heart health and brain function.
• Provides vitamins such as vitamin D, important for bone health and immune function.
• Contains minerals like calcium, phosphorus, and selenium, which support various bodily functions including bone strength and antioxidant defense.

Coarse Sea Salt (1 cup):

• Calories: 0 kcal
• Protein: 0 grams
• Fat: 0 grams
• Carbohydrates: 0 grams
• Fiber: 0 grams
• Sodium: Approximately 14,000 mg (Note: This value is an estimate and may vary depending on the brand and type of salt used.)

benefits:

• Adds flavor to the dish without adding calories.
• Helps to preserve the fish during the fermentation process.
• Contains essential minerals like sodium, which is necessary for maintaining fluid balance, nerve function, and muscle contraction in the body.

Banana Leaves (for wrapping):

• Calories: 0 kcal
• Protein: 0 grams
• Fat: 0 grams
• Carbohydrates: 0 grams
• Fiber: 0 grams
• Other nutrients: Banana leaves are not typically consumed for their nutritional value but are used as a wrapper in cooking to impart flavor and aroma.

benefits:

• Imparts a subtle flavor and aroma to the dish.
• Acts as a natural wrapper, helping to hold the ingredients together during cooking.
• Adds aesthetic appeal to the presentation of the dish.

Clean Glass Jars with Lids:

• Calories: 0 kcal
• Protein: 0 grams
• Fat: 0 grams
• Carbohydrates: 0 grams
• Fiber: 0 grams
• Other nutrients: Not applicable (Glass jars and lids are used for storage and do not contribute to the nutritional content of the recipe).

benefits:

• Provides a hygienic and safe container for storing the fermented fish paste.
• Helps to preserve the freshness and flavor of the Prahok.
• Allows for easy storage and retrieval of the condiment when needed in cooking.

Please note that these values are approximate and can vary based on factors such as the specific type and size of fish used, the brand of sea salt, and the exact quantity of ingredients. Additionally, the nutritional values provided are for the individual ingredients and do not account for any additional seasonings or ingredients that may be used in the recipe.