Prahok

Prahok (/ˈprɑːhʊk/; Khmer: ប្រហុក, romanized: prâhŏk, IPA: [prɑːhok]) 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.
A Cambodian saying goes, "No prahok, no salt," referring to a dish lacking in flavour, highlighting its essentiality in Cambodian cuisine.
Prahok has a strong and distinct odor reminiscent of Limburger or ripe Camembert, which has earned it the nickname "Cambodian cheese". Prahok is usually eaten as a main course with white rice and vegetables such as yardlong beans, cucumbers, winged beans and a variety of eggplants.
Prahok is sometimes distributed as a donation to victims of flood or drought by charities and other organizations.
Prahok is made with various fish and methods of fermentation. Fish used include snakeheads (Channa spp.) and moonlight gourami (Trichogaster microlepis).
Prahok is obtained by crushing or grinding fresh fish after de-scaling, gutting and cleaning them. After the fish is crushed, it is left in the sun for a full day, then salted. The prahok is fermented in large clay jars covered with a lid made of woven bamboo strips. The prahok can be eaten after only 20 days of fermentation, but the best quality prahok is left to ferment for up to three years.
Prahok can be prepared and served in several different ways. Below are dishes where prahok is the main component.
Prahok chien (ប្រហុកចៀន [prɑːhok ciən]) It is usually mixed with meat (usually beef or pork) and chilli peppers. It can also be eaten as a dip, accompanied by vegetables like cucumbers or eggplants, and rice.
Prahok kab (ប្រហុកកប់ [prɑːhok kɑp]) or prahok ang (ប្រហុកអាំង [prɑːhok ʔaŋ]), types of prahok that are covered with banana leaves and left to cook under pieces of rock beneath a fire or over the coals.
Prahok chhau (ប្រហុកឆៅ [prɑːhok cʰaw]) is a type of prahok can be used to make a paste with lemon grass, lime juice, fresh peppers, and eggplant eaten with (usually cooked rare) beef steak. Also, this is the type of prahok preferably used as a dipping paste for vegetables and fruits.
Early fermentation prahok contains 334 g/kg of protein, which decreases to 248–249 g/kg after one month due to proteolysis. The predominant amino acids in prahok are glutamic acid (1.49–2.93 g/kg), alanine (1.75–2.9 g/kg), valine (1.23–1.83 g/kg), leucine (2.27–3.40 g/kg), and lysine (1.13–3.67 g/kg). Unlike kapi and teuk trey, prahok does not contain a high concentration of aspartic acid. The most common organic acids in prahok are acetic acid (2.29–7.24 g/kg), lactic acid (0.39–1.14 g/kg) and succinic acid (0.30–1.26 g/kg).
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.