Fish & seafood
Ang prahok (grilled fish with prahok)
A charcoal-grilled whole fish brushed with a paste of prahok, the fermented fish paste that is emblematic of Cambodia. It is eaten with fresh herbs and raw vegetables.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Scale the fish, split it along the back and make a few cuts into the flesh.
- Pound the chilies, garlic, shallots and lemongrass in a mortar, then add the prahok and fish sauce to make a paste.
- Rub the fish with salt, then coat it generously with the paste inside and out.
- Grill the fish on the barbecue or under the oven grill at 220 °C for fifteen to twenty minutes, turning it halfway, until golden.
- Drizzle with lime juice and a little oil, then serve with the fresh herbs and sliced cucumber.
Variations and tips
Pan-fried version. Cook the fish in a non-stick pan over medium heat, six to seven minutes per side, covered.
Using what's available here. Prahok is sold in Asian grocery stores; failing that, mashed anchovy paste with a little fish sauce gives a similar taste.
More ideas
Prahok ktis (prahok stew with coconut milk)45 min · 4 serv.Samlar kako55 min · 4 serv.Pleah sach ko (stir-fried beef with lime)35 min · 4 serv.Cha kroeung (kroeung stir-fried meat)32 min · 4 serv.Samlor prahoc55 min · 4 serv.Ang dtray (grilled whole fish with lime)30 min · 4 serv.Ang kaer (grilled chicken with kroeung)50 min · 4 serv.Bai ang (grilled rice with fish)55 min · 4 serv.
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Cambodia
Original Ecomely recipe.