View source for Prahok

{{italic title}}
{{short description|Cambodian salted and fermented fish paste}}
{{Infobox food
| name             = ''Prahok''
| image            = Fried Prahok meal.jpg
| caption          = ''Prahok'' wrapped in banana leaves and grilled and served with fresh green vegetables and steamed rice.
| alternate_name   = ''prahoc'', ''prohok'', ''prohoc''
| country          = [[Cambodia]]
| region           = [[Southeast Asia]]
| national_cuisine = [[Cambodian cuisine|Cambodian]]
| creator          = <!-- or | creators = -->
| mintime          = 
| maxtime          = 
| type             = 
| course           = 
| served           = 
| main_ingredient  = [[fermented fish]] and [[salt]]
| minor_ingredient = 
| variations       =
| serving_size     = 
| calories         = 125
| calories_ref     =
| protein          = 32
| fat              = 24
| carbohydrate     = 43
| glycemic_index   = 
| similar_dish     = ''[[ngapi]]'', ''[[bagoong]]'', ''[[pla ra]]'', ''[[padaek]]''
| other            = 
}}
{{Contains special characters|Khmer}}
{{Cambodian cuisine sidebar}}
'''''Prahok''''' ({{IPAc-en|ˈ|p|r|ɑː|h|ʊ|k}}; {{langx|km|[[wikt:ប្រហុក|ប្រហុក]]|prâhŏk}}, {{IPA|km|prɑːhok|IPA}}) is a [[Edible salt|salted]] and [[fermentation in food processing|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.<ref name="Indigenous Foods">{{cite book |last1=Sarkar |first1=Prabir K. |last2=Nout |first2=M.J. Robert |title=Handbook of Indigenous Foods Involving Alkaline Fermentation |date=2014 |page=202 |publisher=[[CRC Press]] |isbn=978-1-46-656530-2}}</ref>

== 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 (fish)|snakehead]] and other larger fish.<ref name="Indigenous Foods"/>

Processing begins with the removal of the [[fish head (anatomy)|head]], followed by [[trampling]] of the fish by foot to remove [[fish scale|scales]] 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 [[basket]]s, the surface of which is covered with [[banana leaf|banana leaves]] and weighted with stones for approximately 24 hours.<ref name="Indigenous Foods"/>

The next day, the fish are mixed with coarse salt for about 30 minutes, spread on [[mat]]s 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 [[mortar and pestle|pestles in wooden mortars]] for about 20 minutes, with additional salt added to taste.<ref name="Indigenous Foods"/>

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 in food processing|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.<ref name="Indigenous Foods"/>

== Chemical composition ==
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 ''[[shrimp paste#Kapi|kapi]]'' and ''[[teuk trey]]'', ''prahok'' does not contain a high concentration of [[aspartic acid]]. The most common [[organic acid]]s 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).<ref name="Chuon">{{cite journal |last1=Chuon |first1=Mony R |last2=Shiomoto |first2=Mimoe |last3=Koyanagi |first3=Takashi |last4=Sasaki  |first4=Tetsuya |date=April 2014 |title=Microbial and chemical properties of Cambodian traditional fermented fish products |journal=[[Journal of the Science of Food and Agriculture]] |publisher=[[Wiley (publisher)|Wiley]] |pages= |doi=10.1002/jsfa.6379 |issn=1097-0010}}</ref>

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.<ref name="Chuon"/>

== Use ==
''Prahok'' has a strong and distinct [[odor]] reminiscent of [[Limburger]] or ripe [[Camembert]],<ref>{{cite book |last1=De Monteiro |first1=Longteine |last2=Neustadt |first2=Katherine |title=The Elephant Walk Cookbook: Cambodian Cuisine from the Nationally Acclaimed Restaurant |url=https://books.google.com/books?id=9hQQfW7jF0QC&pg=PP13 |year=1998 |publisher=[[Houghton Mifflin Harcourt]] |isbn=0395892538 |page=301 |quote=Its smell has earned it the nickname "Cambodian cheese" in The Elephant Walk kitchen, and its odor is reminiscent of Limburger or ripe Camembert.}}</ref> which has earned it the nickname "Cambodian cheese".<ref>{{cite web |url=https://www.lilysecretgarden.com/blog/prahok-the-cambodian-cheese |title=Prahok, the Cambodian cheese |date=16 November 2019 |website=Lily's Secret Garden |accessdate=12 November 2020}}</ref><ref>{{cite web |last=Higginbottom |first=Justin |url=https://www.ozy.com/around-the-world/rotting-fish-odor-whats-not-to-love-about-this-spicy-cambodian-paste/90053/ |title=Rotting Fish Odor — What's Not to Love About This Spicy Cambodian Paste? |date=22 November 2018 |publisher=[[Ozy Media|OZY]] |accessdate=12 November 2020}}</ref> A Cambodian saying goes, "No ''prahok'', no salt," referring to a dish lacking in flavour, highlighting its essentiality in [[Cambodian cuisine]].

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 [[dipping sauce]]s such as ''[[prahok ktis]]'', as well as ''[[teuk kreung]]''.<ref name="BBC">{{cite web |url=https://www.bbc.com/travel/article/20210707-prahok-the-pungent-fish-elevating-cambodian-cuisine |title=Prahok: The pungent fish elevating Cambodian cuisine |author=Marissa Carruthers |date=8 July 2021 |publisher=[[BBC]] |accessdate=9 November 2021}}</ref>

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.<ref name="Carter">{{cite web |url=https://www.bbc.com/travel/article/20210707-prahok-the-pungent-fish-elevating-cambodian-cuisine |title=Prahok, the Secret Ingredient of Cambodian Cuisine |author=Terence Carter |date=20 November 2014 |publisher=Grantourismo Travels |accessdate=9 November 2021}}</ref>

=== ''Prahok'' dishes ===
[[File:Prahok Ang detail.jpg|250px|thumb|right|Close up of ''prahok ang'' (grilled ''prahok''). ''Prahok'' mixed with pork and seasonings, wrapped in banana leaves and roasted]]
''Prahok'' can be prepared and served in several different ways. Below are dishes where prahok is the main component.

==== Sautéed ''prahok''====
''Prahok chien'' ({{lang|km|ប្រហុកចៀន}} {{IPA|km|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.

==== Covered ''prahok''====
''Prahok kab'' ({{lang|km|ប្រហុកកប់}} {{IPA|km|prɑːhok kɑp|}}) or ''prahok ang'' ({{lang|km|ប្រហុកអាំង}} {{IPA|km|prɑːhok ʔaŋ|}}), types of ''prahok'' that are covered with [[Banana leaf|banana leaves]] and left to cook under pieces of rock beneath a fire or over the coals.

==== Raw ''prahok''====
''Prahok chhau'' ({{lang|km|ប្រហុកឆៅ}} {{IPA|km|prɑːhok cʰaw|}}) is a type of ''prahok'' can be used to make a paste with [[lemon grass]], [[Lime (fruit)|lime]] juice, fresh [[Capsicum|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.

==See also==
{{portal|Food}}
{{div col}}
*{{annotated link|Bagoong}}
*{{annotated link|Fish sauce}}
*{{annotated link|Narezushi}}
*{{annotated link|Ngapi}}
*{{annotated link|Padaek}}
*{{annotated link|Pla ra}}
*{{annotated link|Saeu-jeot}}
*{{annotated link|Shrimp paste}}
{{div col end}}

==References==
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== External links ==
{{commons category|Prahok}}
* Ly Vanna and Moul Jet (March 2002). [http://www.leisurecambodia.com/news/detail.php?id=172 The Story of Prahok]. Leisure Cambodia (Volume 2, No. 3)
* Suy Se (January 19, 2007). [http://thingsasian.com/story/got-fish-its-prahok-season-cambodia Got fish? It's Prahok season in Cambodia]. ThingsAsian

{{Cambodian cuisine}}
{{fish sauce|state=expanded}}
{{seafood}}

{{portal bar|Food}}

[[Category:Cambodian cuisine]]
[[Category:Fish sauces]]
[[Category:Umami enhancers]]
[[Category:Food paste]]