Cambodian•gourmet

Tuk Kroeung: Cambodian Fish & Prahok Dip with Fresh Veggies

Sreyda recipe - Cambodian

Ingredients

Quantities are shown as originally provided.

1 cup cooked catfish fillets (grilled or fried)
1 head of garlic (roasted and minced)
1-2 shallots (roasted and finely chopped)
1 jalapeño (roasted, seeds removed, and chopped)
2 tablespoons prahok (fermented fish paste)
1/2 cup water
Juice of 1 lemon
1/2 tablespoons sugar (or more to your taste)
1/2 teaspoon msg (optional)
Fresh vegetables for dipping (cucumber, eggplants, long string beans, and any crispy or cooked veggies to your liking)
Steamed rice (for serving)

1
Fry or grill catfish fillets until fully cooked.
2
Roast garlic, shallots, and jalapeño until they are softened and slightly charred. Let them cool and then paste them with a mortar and pestle or food processor.
3
Cook prahok with 1/2 cup water. Alternatively, prahok can be baked in the oven.
4
In the mortar, combine the catfish, roasted garlic, shallots, jalapeño, and prahok, and smash the ingredients together until semi blended.
5
Transfer the paste to a larger bowl and add the juice of one lemon, sugar, and msg. Mix well to combine.
6
Adjust the seasoning according to your taste preferences. Fish sauce can be used to bring up savory.
7
Allow the flavors to meld by refrigerating the dip for at least 30 minutes.
8
Serve the catfish prahok dip with fresh or cooked vegetable and some steamed rice.