Tirk Kreoung Pahok

Tirk Kreoung Pahok Recipe - Cambodian Catfish Dish

Region / culture: Cambodia | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Tirk Kreoung Pahok is a traditional Cambodian dish that features a flavorful combination of fish, lemongrass, chili peppers, and creamy fish paste. This dish is packed with bold and aromatic flavors that will tantalize your taste buds.

History

Tirk Kreoung Pahok has been a staple in Cambodian cuisine for generations. It is a dish that is often enjoyed during special occasions and family gatherings. The combination of fresh ingredients and bold flavors make this dish a favorite among many Cambodians.

Ingredients

1 lb (454 g) fillet of catfish, basa or any white meat fish
3 cloves of garlic, minced
0.5 cup of fresh or frozen minced lemon grass
3 chopped hot chili peppers or to your taste (optional)
2 tbsp of vegetable oil
1 cup of water
1 tbsp of sugar
2 tbsp of fresh lime or lemon juice
0.5 cup of creamy style pickle fish (pahok)
a handful of chopped sweet basil leaves
0.5 cup of unsalted roasted peanuts, crushed

How to prepare

Grill or boil the fish.
Once the fish is cooked, place it in a large bowl and use a fork to break up the meat.
In a mortar and pestle, pound together garlic, lemongrass, and hot chili pepper. Set aside.
Heat up a small saucepan. When it is hot, add oil, the lemongrass mixture, and the fish. Stir well.
Add water, sugar, lime juice, and creamy pickle fish. Stir well.
Simmer for 10 to 15 minutes, then add sweet basil leaves. Stir.
Top with peanuts before serving.
Serve hot with rice, along with fresh raw vegetables such as cabbage, cucumber, or my favorite, green banana. Also serve with boiled pka snor and mints.

Variations

You can add different types of fish or seafood to this dish for a unique twist.
Adjust the amount of chili peppers to suit your spice preference.

Cooking Tips & Tricks

Make sure to grill or boil the fish until it is fully cooked before breaking it up into pieces.

- Use a mortar and pestle to pound the garlic, lemongrass, and chili peppers for a more intense flavor.

- Be sure to simmer the dish for at least 10-15 minutes to allow the flavors to meld together.

- Top the dish with crushed peanuts for added texture and flavor.

Serving Suggestions

Serve hot with rice and fresh raw vegetables such as cabbage, cucumber, or green banana.

Cooking Techniques

Grilling or boiling the fish before breaking it up into pieces is essential for this recipe.

Ingredient Substitutions

You can substitute the fish with chicken or tofu for a different variation of this dish.

Make Ahead Tips

You can prepare the lemongrass mixture and creamy fish paste ahead of time to save time when cooking.

Presentation Ideas

Garnish the dish with fresh herbs and a sprinkle of crushed peanuts for a beautiful presentation.

Pairing Recommendations

Pair this dish with a side of jasmine rice and a refreshing cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

12g per serving

Fats

15g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals such as vitamin C, vitamin A, and iron.

Alergens

This dish contains fish and peanuts.

Summary

Tirk Kreoung Pahok is a nutritious dish that is high in protein and packed with essential vitamins and minerals.

Summary

Tirk Kreoung Pahok is a delicious and nutritious Cambodian dish that is perfect for any occasion. With its bold flavors and aromatic ingredients, this dish is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Cambodia. I was always fascinated by the sights, sounds, and smells of the bustling markets where my mother would go to buy fresh ingredients for our meals.

One day, as I was wandering through the market, I stumbled upon a stall that was selling a variety of spices and herbs that I had never seen before. The vendor, an old woman with weathered hands and a kind smile, noticed my curiosity and beckoned me over.

"Would you like to learn how to make Tirk Kreoung Pahok?" she asked, her eyes twinkling with mischief.

I had never heard of this dish before, but the name alone intrigued me. I nodded eagerly, and the old woman began to show me how to select the best ingredients for the recipe. She explained that Tirk Kreoung Pahok was a traditional Cambodian dish made with a spicy paste of lemongrass, galangal, kaffir lime leaves, and pahok, a fermented fish paste that gave the dish its unique flavor.

As we walked through the market, the old woman shared stories of her own childhood and how she had learned the recipe from her own grandmother. She told me that each family had their own variation of Tirk Kreoung Pahok, passed down through generations and adapted to suit their own tastes.

I listened intently, soaking in every word as we gathered the fresh herbs and spices needed to make the paste. The old woman showed me how to pound the ingredients together using a mortar and pestle, releasing their fragrant aromas and creating a thick, pungent paste that would be the base of the dish.

Back at my family's home, I eagerly replicated the recipe, following the old woman's instructions to the letter. As the spicy aroma of the Tirk Kreoung Pahok filled the air, I knew that I had discovered a recipe that would become a cherished part of my own culinary repertoire.

Over the years, I continued to refine and perfect the recipe, adding my own twists and variations to suit my family's tastes. I taught my own children how to make Tirk Kreoung Pahok, passing down the knowledge and tradition that had been entrusted to me by the kind old woman in the market.

Now, as I stand in my kitchen, surrounded by the familiar scents of lemongrass, galangal, and pahok, I can't help but feel a sense of gratitude for the serendipitous encounter that led me to discover this beloved recipe. It reminds me of the power of food to connect us to our past, to our loved ones, and to the rich tapestry of culinary traditions that have been passed down through generations.

As I take a taste of the Tirk Kreoung Pahok that I have prepared with care and love, I am transported back to that day in the market, when an old woman took me under her wing and showed me the magic of creating something delicious from simple ingredients. And with each bite, I am reminded of the joy and fulfillment that comes from sharing a meal with those we hold dear, and the memories that are woven into every dish we create.