Photo: Paxse, CC BY-SA 3.0, Wikimedia Commons
Cambodia
About this dish
Prahok is a salted and fermented fish paste (usually of mudfish) used in Cambodian cuisine as a seasoning or a condiment. It originated as a way of preserving fish during the time of the year when fresh fish was not available in abundant supply. Because of its saltiness and strong flavor, it was used as an addition to many meals in Cambodian cuisine, including soups and sauces.
Description: Wikipedia — Prahok, CC BY-SA 4.0
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