How to Make Prahok

Freshwater Fish: Traditionally small, wild-caught freshwater fish like mudfish (e.g., mud carp, snakehead) or common small cyprinids (known as trey riel) are used. The specific type of fish can influence the final flavor and texture.
Coarse Salt: The ratio of salt to fish is crucial for proper preservation and fermentation. A common ratio is 1 part salt to 3-5 parts fish by weight.

Clean the fish: The first and most critical step is to thoroughly clean the fish. This involves beheading, gutting, and removing all scales. The cleaner the fish, the better the final product will be.
Wash and rinse: Wash the fish multiple times in cold water until the water runs clear. This removes any remaining blood, slime, and debris.
Press out excess water: After washing, place the fish in a colander or a basket and apply pressure to squeeze out as much excess water as possible. This is a very important step as too much water can lead to spoilage. Some traditional methods involve stomping on the fish with clean feet.
Air-dry: Spread the prepared fish on a clean mat or tray and let it air-dry in the sun for about a day. This further reduces moisture and helps with the fermentation process.

Mix with salt: In a large basin, thoroughly mix the prepared fish with the coarse salt. The traditional ratio is 1 part salt to 3-5 parts fish. This generous amount of salt acts as a preservative and initiates the fermentation.
Pound the fish: Using a large mortar and pestle, or a powerful food processor, pound the salted fish until it becomes a fine, uniform paste. This breaks down the fish bones and tissues, creating the desired texture of prahok. The pounding process typically takes around 20 minutes for a small batch.

Pack the jar: Transfer the pounded fish paste into your fermentation container. Pack it tightly, pressing down to remove any air pockets.
Add weight: Cover the surface of the paste with a layer of banana leaves, and then place a heavy, clean stone or other weight on top. The weight keeps the fish submerged and compact, which is essential for proper fermentation.
The fermentation process: The jar is left to ferment for a period of several months, or even up to a year, depending on the desired level of pungency and flavor. Traditionally, the jars are placed in a sunny location during the day and covered at night to prevent contamination from insects.
Remove liquid: As the fish ferments, a liquid will accumulate on the surface. This liquid is a form of fish sauce and is traditionally removed daily. The fermentation is considered complete when no more liquid forms on the surface.

Prahok vs. Proak: There are two main types of fermented fish products in Cambodia: prahok (pounded paste) and proak (a more liquid, less pounded version). The process outlined above results in the pounded paste.
Storage: Once the prahok is fully fermented, it is transferred to smaller jars or containers for storage. It can be stored for years and its flavor will continue to mature.
Safety: Maintaining cleanliness throughout the entire process is paramount to prevent the growth of harmful bacteria. The high salt content is the primary preservative, but proper preparation is key.
Culinary Uses: Prahok is a versatile ingredient used in many Cambodian dishes. It can be fried, steamed, or added to soups, sauces, and dips. It's the "Cambodian cheese," providing a deep, umami-rich flavor to dishes like Prahok Ktiss (a dip with pork and coconut milk), Prahok Kroeung (a paste with spices and herbs), and various stews.