Cambodian•gourmet

Bok Trob Trey Chhaer (Pounded Smoked Fish and Eggplant Dip)

This dish is a delightful combination of smoky, salty, and spicy flavors with a unique texture. It's often served with fresh vegetables and rice.

Ingredients

Quantities are shown as originally provided.

2 medium-sized eggplants (the long, slender Asian variety is best)
1 whole smoked fish (like a small trey chhaer, or any small smoked mackerel or herring will work)
1-2 tablespoons fermented fish paste (prahok, optional but highly recommended for authentic flavor)
2-3 cloves garlic
2-4 small red chilies (bird's eye chilies are traditional)
1 tablespoons sugar
1 tablespoons fish sauce
1 lime (juiced)
2-3 shallots (thinly sliced)
1 small handful of fresh mint leaves
1 small handful of fresh cilantro (coriander)
1 cup of fresh vegetables for serving (e.g., sliced cucumber, green beans, cabbage, or water spinach)

1
Roast the eggplants directly over an open flame (on a gas stove) or on a grill until the skin is charred and black and the flesh is very soft.
2
Alternatively, you can steam the eggplants until they are tender.
3
Once cooked, peel off the burnt skin. You should be left with a soft, smoky eggplant pulp. Set it aside.
4
Carefully remove the meat from the smoked fish, discarding the bones and skin.
5
Flake the fish meat into small pieces.
6
If you are using prahok, wrap a small piece of it in a banana leaf or aluminum foil.
7
Grill or steam the wrapped prahok for a few minutes until it is cooked through and aromatic.
8
Using a mortar and pestle, pound the garlic cloves and red chilies until they form a coarse paste.
9
Add the cooked prahok (if using) and pound again until well combined.
10
Add the roasted eggplant pulp and the flaked smoked fish to the mortar.
11
Gently pound and mix everything together. You want to bruise the eggplant and fish, not mash them into a fine paste.
12
Add the sugar, fish sauce, and lime juice.
13
Taste and adjust the seasoning. You want a balance of salty, sweet, sour, and spicy flavors.
14
Stir in the sliced shallots, mint leaves, and cilantro.
15
Gently mix everything by hand or with a spoon.
16
Transfer the Bok Trob Trey Chhaer to a serving plate.
17
Serve immediately with hot steamed rice and the fresh raw vegetables on the side.