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Tirk Prahok (Cambodian Fish Pickle Sauce)

A home-style Tirk Prahok (Cambodian Fish Pickle Sauce) made with Prahok, Hot Water, Juice Of Lemons, Lemongrass Minced, and Thai Holy Basil Or Mint Leaves Shredded. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 200 g
• 100 ml
• to taste
• 50 g
• 2
• 30 g
• 4

Method (preview)

1. 1

   Steam the prahok for about 15 minutes, or until cooked then transfer to a bowl and mix with the hot water.

2. 2

   When you have a smooth paste remove all the bones from the mixture then add the lemon juice.

3. 3

   Combine all the remaining ingredients into the Tirk Prahok and serve as a dipping sauce.