Tuk Prahok Sauce
Cambodia - Tuk Prahok
|3/4 cup per cup
|Prahok and Tuk Prahok are the Fish Sauces of Cambodia. They are quite pungent, but, like other fish sauces, they blend well into recipes, enhancing the overall flavors.|
Prahok: This is your raw material, Prahok, fish or fish chunks fermented for a few months to 3 years. Asian markets serving a Southeast Asian Community will have a selection of such jars made with various fish. They will almost always be from Vietnam and labeled "Mam Cá (name of fish)". The main ingredients should be Fish, Salt, Sugar, Powdered Grilled Rice, and a preservative. For some applications this preserved fish can simply be ground up as plain Prahok.
Pa Daek / Nam Pla Raa: These are the names
used in Laos and Issan (northeastern Thailand) where much of the
population is Lao. For these cuisines always select versions made from
fresh water fish like Gourami or Mudfish (Snakehead). It is usually
just ground up for use in that region.
Typically, what's in the jar will look something like this. You want to spoon out about 2 Tablespoons per cup of water you will be using, maybe 3 Tablespoons if you want it a bit stronger.
1. In a saucepan place a cup of Water
for every 2 to 3 Tablespoons of fish you will be using. Bring it to a