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Tirk Prahok (Fish Pickle Sauce)
Tirk Prahok (Fish Pickle Sauce) is a traditional Cambodian recipe for classic fish sauce based condiment that's served with almost every meal. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Fish Pickle Sauce.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesSauce RecipesHerb RecipesCambodia Recipes
This is a classic Cambodian condiment made with
prahok, a crushed, salted and fermented fish paste. It can be found in many Asian stores, but if you absolutely cannot get it then you can substitute French
Pissalat instead. An alternate name in English is 'heaven dipping sauce'.
Ingredients:
200g Prahok (Cambodain fish paste)
100ml hot water
juice of 2 lemons
50g
lemongrass, minced
2
Kaffir lime leaves, mid-ribs removed and shredded
30g Thai
holy basil or mint leaves, shredded (or a combination)
4 hot chillies, finely chopped
Method:
Steam the prahok for about 15 minutes, or until cooked then transfer to a bowl and mix with the hot water. When you have a smooth paste remove all the bones from the mixture then add the lemon juice.
Combine all the remaining ingredients into the Tirk Prahok and serve as a dipping sauce.
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