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Prahok also written Bprahok  is Cambodian fermented fish  also called Cambodian Cheese. It has a strong flavour that may take many unfamiliars time to get used to it. Some enjoy it immediately. This dish has only a mild flavour of prahok and is a great introduction. Most people really enjoy this dip.


  • 150 g fresh fish
  • 60 ml (1/4 cup) minced pork
  • 1 1/2 Tbsp prahok
  • 60 ml (1/4 cup) coconut cream
  • 120 ml (1/2 cup) coconut milk
  • 120 ml (1/2 cup) water
  • 4 cloves garlic, sliced
  • 4 shallots, sliced
  • 2 cubanelle peppers, julienned
  • 1 1/2 tbsp sugar
  • 1 tsp salt
  • 80 ml (1/3 cup) combo of saw mint, basil and spring onion

  1. Place coconut cream and coconut milk in a large pot over a medium-high heat and bring to the boil.
  2. Once bubbling add minced pork, stirring constantly to prevent it sticking together in lumps.
  3. Boil for 15 minutes or until well cooked.
  4. Add prahok, water, salt and sugar.
  5. Slice the fish, add to the pan and cook without stirring for 15 more minutes,
  6. Add shallots, garlic and cubanelle peppers.
  7. Before serving, garnish with saw mint, basil and spring onion.

Serve with vegetable crudites

For the most popular of the Prahok Dips you may like to look at the Tirk Prahok recipe. This a a full flavoured spicy almost sweet and sour dip.