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Tuk Kroeung: Cambodian Fish & Prahok Dip with Fresh Veggies

5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Cambodian
Ingredients Equipment Method Video

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

Equipment

  • mortar and pestle

Method
 

  1. Fry or grill catfish fillets until fully cooked.
  2. 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.
  3. Cook prahok with 1/2 cup water. Alternatively, prahok can be baked in the oven.
  4. In the mortar, combine the catfish, roasted garlic, shallots, jalapeño, and prahok, and smash the ingredients together until semi blended.
  5. Transfer the paste to a larger bowl and add the juice of one lemon, sugar, and msg. Mix well to combine.
  6. Adjust the seasoning according to your taste preferences. Fish sauce can be used to bring up savory.
  7. Allow the flavors to meld by refrigerating the dip for at least 30 minutes.
  8. Serve the catfish prahok dip with fresh or cooked vegetable and some steamed rice.

Video