Prahok Ktis
“A savory dip made from fermented fish, coconut milk, and pork.”
Where it comes from
Prahok Ktis is a traditional Khmer dish, showcasing the unique taste of fermented fish, an essential ingredient in Cambodian cuisine.
On the Palate
How it's made
5 steps · Show ↓16 min active
How it's made
5 steps · Show ↓- 12 min
Finely chop the garlic and lemongrass, releasing their aromatic oils. In a hot pan, sauté them gently until fragrant and slightly golden, about 2 minutes.
Watch outAvoid burning the garlic; it turns bitter quickly.
- 25 min
Add the ground pork to the pan, breaking it up with a spatula. Cook until it browns evenly and any liquid has evaporated, about 5 minutes.
Watch outEnsure that the pork is fully browned to develop depth in flavor.
- 33 min
Stir in the fermented fish paste and prahok, letting them meld with the meat and aromatics. Cook for another 3 minutes until the mixture is well integrated and aromatic.
Watch outFermented fish paste can be potent; ensure good ventilation.
- 45 min
Pour in the coconut milk, stirring gently to combine. Let it simmer until the sauce thickens slightly and the flavors meld, about 5 minutes.
- 51 min
Finish with a sprinkle of fresh herbs, stirring them in just before serving to preserve their vibrant flavor.
