prahok
Sign in to savePrahok (; , ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year 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, including soups and sauces.
Key facts
- Food.name
- Prahok
- Food.image
- Fried Prahok meal.jpg
- Food.caption
- Prahok wrapped in banana leaves and grilled and served with fresh green vegetables and steamed rice.
- Food.alternate_name
- prahoc, prohok, prohoc
- Food.place_of_origin
- Cambodia
- Food.region
- Southeast Asia
- Food.associated_cuisine
- Cambodian
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.main_ingredient
- fermented fish and salt
- Food.calories
- 125
- Food.protein
- 32
- Food.fat
- 24
- Food.carbohydrate
- 43
- Food.similar_dish
- ngapi, bagoong, pla ra, padaek
via Wikipedia infobox
Wikidata facts
- Image
- Prahok Ang detail.jpg
Show 1 more fact
- Commons category
- Prahok
Sources (1)
via Wikidata · CC0
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Article
10 sectionsContents
- Production
- Chemical composition
- Use
- ''Prahok'' dishes
- Sautéed ''prahok''
- Covered ''prahok''
- Raw ''prahok''
- See also
- References
- External links
Prahok (; , ) is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year 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, including soups and sauces.
== Production == There at least two production methods for prahok, differing primarily in the fish species used. The first method uses Cyprinidae, such as Rasbora and Thynnichthys, while the second method uses snakehead and other larger fish.