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Prahok (; , ) is a Edible salt 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.
Processing begins with the removal of the head, followed by trampling of the fish by foot to remove fish scale and press out entrails. The fish are then thoroughly washed and stirred until by hand to finish descaling, after which excess water is pressed out. The fish are then placed in , the surface of which is covered with banana leaf and weighted with stones for approximately 24 hours.
The next day, the fish are mixed with coarse salt for about 30 minutes, spread on and dried in the sun for one day. The salted and dried product is then repacked into baskets. The next stage, usually carried out in village households, involves pounding small portions of the fish with pestles in wooden mortars for about 20 minutes, with additional salt added to taste.
The resulting paste is transferred to open earthenware jars, which are placed in the sun during the day and covered in the evening to prevent insect contamination. During fermentation, or ripening, a liquid gradually accumulates on the surface of the paste. This liquid, which is removed daily, is used as fish sauce. Fermentation typically lasts about one month. When no more liquid forms, the prahok is considered fully matured and ready for consumption.
The early fermentation prahok has a high content of crude fat (151 g/kg), which drops significantly (to 1.7–10.7 g/kg) after degutting in later stages. Due to the decomposition of fish bone and other structures by microorganisms during the fermentation prahok has a greater content of calcium and phosphorus than the fresh fish used.
In rural Cambodia, plain prahok is commonly eaten with steamed rice, serving as an important source of protein in local diets otherwise dominated by rice. It is also widely used as a flavoring in soups, including samlor kako. Prahok is a key component of fish amok. In addition, it is used in such as prahok ktis, as well as teuk kreung.
In tourist-oriented restaurants in Siem Reap and other cities, prahok is typically used sparingly or omitted altogether from dishes as chefs believe that its strong flavor and aroma might not be well received by foreign visitors. Many note that if dishes were prepared with the same liberal use of prahok typical in Cambodian households, tourists could be put off, which they fear would negatively affect business.
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