This is Kaw Prahok,a Cambodian slow stewed Catfish with Prahok, tomatoes, kaffir lime leaves, and lemongrass. If you like prahok, this is on my top of my list of recommended Khmer food. It’s not well known because it was introduced in Battambang, Cambodia, just several years before the war. How did I know? It was a dish originally created by my late grandfather-in-law back in his days before the war. He said that no one knew what it was but everyone loved it and copied this dish soon after. It is a deeply flavorful and aromatic dish eaten with fresh and steamed vegetables. This version is a variation that his wife, my late grandmother-in-law passed down to me. Thank you so much, grandma!! We miss and think of you dearly. You can find the full recipe on my website-link in bio!
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