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Trey Cha Prahok (ត្រីឆាប្រហុក) – Fish with Fermented Fish Paste
More recipes: All Asian Recipes
Trey Cha Prahok (ត្រីឆាប្រហុក) – Fish with Fermented Fish Paste
Laura Chen
4
20 minutes
30 minutes
350
Cambodian
Main course
Trey cha prahok is a traditional Cambodian dish of freshly fried or grilled fish, served with a spicy sauce made from fermented fish paste. The dish is known for its rich umami flavor and deep aromas.
Ingredients
- 4 medium fish fillets (such as tilapia or sea bass)
- 2 tbsp prahok (fermented fish paste)
- 1 tbsp palm sugar
- 2 garlic cloves, finely chopped
- 2 small red chilies, finely chopped
- 1 tbsp lime juice
- 1 tsp tamarind paste
- 2 tbsp fish sauce
- 60 ml water
- 2 tbsp vegetable oil
- Fresh herbs (such as cilantro, Thai basil), for garnish
Instructions
- 1. Blend the prahok, palm sugar, garlic, chilies, lime juice, tamarind paste, fish sauce, and water in a blender into a smooth paste.
- 2. Rinse the fish fillets and pat them dry.
- 3. Heat the oil in a pan over medium heat. Fry the fillets 3-4 minutes on each side, until golden brown and cooked through.
- 4. Pour the prepared prahok paste over the fried fillets and simmer for 5 more minutes so the flavors soak in.
- 5. Take the dish off the heat and garnish with fresh herbs.
- 6. Serve warm, ideally with steamed rice or fresh vegetables.
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More recipes: All Asian Recipes