Prahok Ktis reflects the creativity of Cambodian ancestors in preserving and processing fish for long-term use. It has a rich, bold flavor and a distinctive aroma from fermented fish paste, combined with coconut milk, pork, and aromatic Khmer spices to create a delicious and well-balanced taste.
Key Ingredients: Snakehead fish, Fermented fish paste (prahok), Minced pork, Coconut milk, Khmer spice paste (lemongrass, galangal, turmeric, and garlic), Dried chilies, Cooking oil, Palm sugar or white sugar, Fish sauce, Peanuts, Soup seasoning powder, Kaffir lime leaves, Pea eggplant, Krasaing (Cambodian sour fruit)
Vegetables Served with Prahok Ktis: Cucumber, Crunchy eggplant, Water spinach, Long beans, Bell pepper, Carrot, Yardlong beans, Cabbage
First, remove the bones from the snakehead fish and slice the meat into thin pieces. Mince the pork together with garlic. Boil the krasaing, remove the flesh, and set it aside.
Add the Khmer spice paste, dried chilies, peanuts, soup seasoning powder, and kaffir lime leaves.
Remove the seeds from the bell pepper and slice it thinly.
Continue cooking briefly until the flavors are well combined.
Next, grate the coconut and extract the coconut milk. Pour the coconut milk into a pot, then add the fish, minced pork, bell pepper, krasaing, and prahok.
For the fresh vegetables, wash and slice the cucumber, cabbage, water spinach, and Thai eggplant, then arrange them on a separate plate to serve as fresh accompaniments.
Bring to a boil and stir well. Taste and adjust the seasoning with salt, fish sauce, and sugar as needed.
If krasaing is unavailable, tamarind, green mango, or sour fruit such as santol can be used as a substitute.
