Kaw Prahok Recipe ខប្រហុក

Video Description

This is Kaw Prahok,a Cambodian slow stewed Catfish with Prahok, tomatoes, kaffir lime leaves, and lemongrass. If you like prahok, this is on my top of my list of recommended Khmer food. It’s not well known because it was introduced in Battambang, Cambodia, just several years before the war. How did I know? It was a dish originally created by my late grandfather-in-law back in his days before the war. He said that no one knew what it was but everyone loved it and copied this dish soon after. It is a deeply flavorful and aromatic dish eaten with fresh and steamed vegetables. This version is a variation that his wife, my late grandmother-in-law, passed down to me. Thank you so much, grandma!! We miss and think of you dearly. For this recipe, you’ll need a stock of lemongrass, 3-4 cloves of garlic, 2-3 large tomatoes but you can use any type of tomato, some jalapeños, 1-2 lemons, kaffir lime leaves, 1 lb of pork, and 1 whole catfish, cut into 1-inch thick. In a dutch oven or pot, arrange a layer of sliced tomato, jalapeno, garlic, kaffir lime leaves, lemongrass, and chilies. Lay the fish and pork over the first layer and put in the remaining vegetables and garlic. Add fresh or dried hot chili peppers for extra kick of fire. Add in 2-3 heaping tablespoons of prahok, add more or less to your taste. Use mud fish prahok if you have some, but other type prahok works too. Add some msg for that umami flavor or leave it out. Completely optional! For a hint of subtle sweetness and color, drizzle some sweet soy sauce. This is what I use. Squeeze one lemon or lime juice and add about a cup of water. Cook on high heat first for a couple of minutes until it begins to boiling, then lower the heat to low simmer for 15-20 minutes. Before the last five minutes, gently stir and shift the fish and pork around to allow the flavors to settle throughout the pot. Gentle hand will help keep the fish meat intact, but it’s fine too if they break. And that’s it! Enjoy your kaw pra-hok with fresh and steamed vegetables and some rice. You can find the full recipe on my website-link in bio! #khmerfood #catfishrecipe #fish #cambodianfood #fishrecipe #seafood #pork #foodstagram #lemongrass #prahok #fermentedfish #fishpaste #authenticfood #stew Here's a glimpse into what makes it special: * Key Ingredients: * Catfish: Often firm-fleshed varieties like pangasius or basa work well. * Prahok: Fermented fish paste, a pungent and essential ingredient in Cambodian cuisine.1 It adds a unique umami depth. * Tomatoes: Provide sweetness and a touch of acidity. * Lemongrass: Offers a bright, citrusy aroma and flavor.2 * Other Common Additions: Garlic, ginger, shallots, fish sauce, sugar, and often a touch of chili for heat. * Cooking Method: * Typically braised in a pot or clay pot over low heat, allowing the flavors to meld slowly. * The catfish cooks gently in the flavorful sauce, resulting in tender, flaky fish. * Flavor Profile: * A complex blend of salty, savory, slightly sweet, and tangy flavors. * The prahok imparts a unique, pungent aroma that some may find initially strong but ultimately addictive. * The lemongrass adds a refreshing, citrusy counterpoint to the richness of the dish. * Serving Suggestions: * Traditionally served with steamed rice, allowing the fragrant sauce to soak into the rice. * Often accompanied by fresh vegetables or a simple green salad to balance the richness. This dish is a testament to the vibrant flavors of Cambodian cuisine, showcasing the skillful use of fermented ingredients and aromatic herbs. It's a truly authentic and rewarding dish to prepare at home. Note: While this provides a general overview, the specific recipe and techniques may vary by region and family traditions in Cambodia. If you'd like to try your hand at making this dish, I can provide you with a basic recipe to get started. Would you be interested in that?