PHNOM PENH (Bernama): The much-awaited season to prepare Cambodia’s flavoursome and famous Khmer dish known as 'prahok' has arrived days after the New Year celebrations.
Traditionally, this period is ideal for making Cambodian fermented fish paste using selected local species from the river, which attracts much attention among locals.
Prahok is a delicacy highly-sought after by Cambodians and jars of it can be found in every shop and home, adding a unique flavour to their culinary delights.
The Cambodian Ministry of Agriculture, Forestry and Fisheries announced on Thursday that the best time to make fermented and dried fish is from Jan 2 to 10, when there is clear sky and no rain or thunderstorms, reported the Agency Kampuchea Presse.
Royal University of Agriculture’s Division of Research and Innovation director Buntong Borarin said Cambodians primarily produce prahok during the dry season, specifically from November or December to March.
However, it can be produced at any time whenever the fish is available and the weather is suitable.
"During the dry season, it is the timing that coincides with the receding water levels in the Tonle Sap Lake, which condenses the fish populations and makes them easier to catch.
"The month of January falls within this period and the abundance of fish during this season facilitates large-scale fish processing and preservation into prahok,” Borarin told Bernama.
The process can be tedious, although it may sound simple. It is common to use tiny mud carp called trey riel in Khmer to prepare the paste. The trey sleuk russey species is another option.
The fish is deboned and once the skin is removed, the fish is dried and smoked. It is then pounded into a paste and marinated with plenty of salt. This paste with a pungent smell can last for a year or even more.
The popular trey riel is abundant in the Mekong River basin and Tonle Sap Lake during this period. In the first week of the season, fishermen can harvest over 10,000 tonnes of trey riel, say reports.
"The dry season causes the water levels in the Tonle Sap Lake to recede, concentrating the fish in smaller bodies of water. This phenomenon makes fish, especially small-sized and low-market-value species, more abundant and easier to harvest, which is ideal for making prahok," said Borarin.
Prahok may not be popular among foreigners due to its strong fishy smell but for Cambodians, it is a must-have delicacy.
The paste is usually used as a seasoning or condiment and is often enjoyed with rice or mixed in the preparation of Khmer dishes.
"It is a staple in Cambodian cuisine and used as a key ingredient in a variety of dishes.
"Its unique umami flavour is cherished across generations. In rural areas, prahok provides a critical source of protein and nutrition, while in urban areas, it connects city dwellers with their cultural roots,” he added.
Ironically, fermented fish paste is a key element in Southeast Asia's culinary history. It has intrigued chefs, housewives and scholars in the region, making it an essential ingredient in many dishes.
In Malaysia, it is called belachan, pla ra or ka-piplaa in Thailand, bagoong in the Philippines and Vietnamese call it mam ruoc.
For outsiders, the fishy odour may be a distaste but for those who have tasted it, the paste is an irresistible condiment. - Bernama
