Tuk Kroeung: Cambodian Fish & Prahok Dip with Fresh Veggies
What’s Great
Super healthy and dieting food!
“ទឹកគ្រឿង” (Tuk Kroeung) is a traditional Cambodian dish served with both fresh and cooked vegetables.
Here’s a recipe for a flavorful Cambodian catfish dip with roasted garlic, shallot, jalapeño, prahok, and lemon
Tuk Kroeung: Cambodian Fish & Prahok Dip with Fresh Veggies
Equipment
- mortar and pestle
Ingredients
- 1 cup cooked catfish fillets grilled or fried
- 1 head of garlic roasted and minced
- 1-2 shallots roasted and finely chopped
- 1 jalapeño roasted, seeds removed, and chopped
- 2 tablespoons prahok fermented fish paste
- 1/2 cup water
- Juice of 1 lemon
- 1/2 tablespoon sugar or more to your taste
- 1/2 teaspoon msg optional
- Fresh vegetables for dipping cucumber, eggplants, long string beans, and any crispy or cooked veggies to your liking
- Steamed rice for serving
Instructions
- Fry or grill catfish fillets until fully cooked.
- Roast garlic, shallots, and jalapeño until they are softened and slightly charred. Let them cool and then paste them with a mortar and pestle or food processor.
- Cook prahok with 1/2 cup water. Alternatively, prahok can be baked in the oven.
- In the mortar, combine the catfish, roasted garlic, shallots, jalapeño, and prahok, and smash the ingredients together until semi blended.
- Transfer the paste to a larger bowl and add the juice of one lemon, sugar, and msg. Mix well to combine.
- Adjust the seasoning according to your taste preferences. Fish sauce can be used to bring up savory.
- Allow the flavors to meld by refrigerating the dip for at least 30 minutes.
- Serve the catfish prahok dip with fresh or cooked vegetable and some steamed rice.
Video
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