Tuk Kroeung is a traditional Cambodian dipping sauce with a distinctive balance of salty, sweet, and sour flavors. It is commonly enjoyed with a variety of fresh vegetables, either as a light snack or served alongside rice. Rooted in Khmer culinary traditions, Tuk Kroeung reflects the Cambodian love of fresh vegetables and flavorful local ingredients, creating a simple yet distinctive taste of Khmer cuisine.
Key Ingredients: Fish, Prahok (fermented fish paste), Garlic, Roasted peanuts, Fish sauce, Salt, Sugar, Lime, Culandro, Asian basil, Chilies
First, boil the fish until fully cooked, then remove the bones and place the fish meat in a bowl.
Squeeze in fresh lime juice and adjust the flavor to taste.
Add Prahok to the fish broth and boil for approximately 4–5 minutes.
Finally, sprinkle with roasted peanuts and fresh herbs, then garnish with chilies.
Remove from the heat and strain the Prahok liquid into the bowl of fish meat.
Serve with fresh vegetables and enjoy.
Add garlic, fish sauce, salt, and sugar, then mix well.
