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Cambodian Pounded Smoked Fish and Eggplant Dip

Bok Trob Trey Chhaer (Pounded Smoked Fish and Eggplant Dip)

This dish is a delightful combination of smoky, salty, and spicy flavors with a unique texture. It's often served with fresh vegetables and rice.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 3 Servings 3 servings
Ingredients Method

Ingredients
  

  • 2 medium-sized eggplants the long, slender Asian variety is best
  • 1 whole smoked fish like a small trey chhaer, or any small smoked mackerel or herring will work
  • 1-2 tablespoons fermented fish paste prahok, optional but highly recommended for authentic flavor
  • 2-3 cloves garlic
  • 2-4 small red chilies bird's eye chilies are traditional
  • 1 tablespoons sugar
  • 1 tablespoons fish sauce
  • 1 lime juiced
  • 2-3 shallots thinly sliced
  • 1 small handful of fresh mint leaves
  • 1 small handful of fresh cilantro coriander
  • 1 cup of fresh vegetables for serving e.g., sliced cucumber, green beans, cabbage, or water spinach

Method
 

Prepare the Eggplant:
  1. Roast the eggplants directly over an open flame (on a gas stove) or on a grill until the skin is charred and black and the flesh is very soft.
  2. Alternatively, you can steam the eggplants until they are tender.
  3. Once cooked, peel off the burnt skin. You should be left with a soft, smoky eggplant pulp. Set it aside.
Prepare the Fish:
  1. Carefully remove the meat from the smoked fish, discarding the bones and skin.
  2. Flake the fish meat into small pieces.
Make the Prahok Paste (if using):
  1. If you are using prahok, wrap a small piece of it in a banana leaf or aluminum foil.
  2. Grill or steam the wrapped prahok for a few minutes until it is cooked through and aromatic.
Create the Paste (Pesto-style base):
  1. Using a mortar and pestle, pound the garlic cloves and red chilies until they form a coarse paste.
  2. Add the cooked prahok (if using) and pound again until well combined.
Assemble the Dip:
  1. Add the roasted eggplant pulp and the flaked smoked fish to the mortar.
  2. Gently pound and mix everything together. You want to bruise the eggplant and fish, not mash them into a fine paste.
  3. Add the sugar, fish sauce, and lime juice.
  4. Taste and adjust the seasoning. You want a balance of salty, sweet, sour, and spicy flavors.
Finishing Touches:
  1. Stir in the sliced shallots, mint leaves, and cilantro.
  2. Gently mix everything by hand or with a spoon.
Serve:
  1. Transfer the Bok Trob Trey Chhaer to a serving plate.
  2. Serve immediately with hot steamed rice and the fresh raw vegetables on the side.