Prahok Fermentation

Prahok fermentation is the Cambodian technique for turning freshwater fish into a strongly flavored, long-keeping paste. The fish are beheaded, then trampled by foot to remove scales and press out the entrails, washed and hand stirred to finish descaling, and pressed to remove excess water. The fish are mixed with coarse salt for about thirty minutes, spread on mats and dried in the sun for a day, then pounded in small portions with pestles in wooden mortars for about twenty minutes, with more salt added to taste. The pounded fish is left to ferment for about a month, with any liquid that forms drawn off, and the prahok is considered fully matured once no more liquid appears.