What is fermented fish paste (Prahok)?
Prahok is a Cambodian condiment made from fermented fish, used to add a distinct salty, savory, and pungent flavor to dishes.
LUNCH
Cambodian Stir-fried Eggplant with Minced Pork and Fermented Fish Paste
This flavorful Cambodian stir-fry combines tender eggplant and savory minced pork with the distinctive umami punch of fermented fish paste. It's a quick and satisfying dish, perfect for a weeknight lunch or dinner.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
02
Add 3 cloves of minced garlic and stir-fry for 30 seconds until fragrant.
03
Add 1 pound of minced pork to the skillet and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
04
Stir in 2 tablespoons of fermented fish paste, 1 tablespoon of sugar, and 1/2 teaspoon of black pepper. Cook for 2 minutes, allowing the flavors to meld.
05
Add 2 medium eggplants (cut into 1-inch pieces) and 1/4 cup of water. Cover the skillet and let the eggplant steam and soften for 5-7 minutes, stirring occasionally.
06
Uncover and continue to stir-fry until the eggplant is tender and the liquid has mostly evaporated, about 3-5 minutes.
07
Stir in 1 tablespoon of fish sauce and cook for 1 minute more. Taste and adjust seasoning if needed.
About This Recipe
This flavorful Cambodian stir-fry combines tender eggplant and savory minced pork with the distinctive umami punch of fermented fish paste. It's a quick and satisfying dish, perfect for a weeknight lunch or dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a spicier kick, add 1-2 minced bird's eye chilies along with the garlic. If your eggplant is particularly bitter, you can salt it for 30 minutes before cooking, then rinse and pat dry.
Easy Substitutions
Ground chicken or beef can be used instead of minced pork. If fermented fish paste is unavailable, you can increase the fish sauce to 2 tablespoons and add a pinch of MSG for umami, though the flavor will be different. Chinese or Japanese eggplant varieties can be used for a quicker cooking time.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions
Serve hot with steamed jasmine rice. A side of fresh cucumber slices or a simple green salad can provide a refreshing contrast. For a more complete meal, add a fried egg on top. It also pairs well with a light, clear soup.
Common Mistakes
1. Overcooking the pork: Cook until just browned to keep it tender. 2. Not cooking the fermented fish paste long enough: Ensure it's cooked for at least 2 minutes to allow its flavors to develop and mellow. 3. Undercooking the eggplant: Eggplant needs to be tender, so ensure it's steamed and then stir-fried until soft. 4. Too much water: Only add enough water to help steam the eggplant; too much will make the dish watery. 5. Skipping the fish sauce: This adds a final layer of savory depth.
Frequently Asked Questions
Can I make this vegetarian?
While the minced pork is central, you could try substituting it with crumbled firm tofu or mushrooms, and using a vegetarian fish sauce alternative, but the flavor profile will change significantly.
My eggplant is still firm, what should I do?
Continue cooking, covered, with a little more water if needed, until it reaches your desired tenderness. Different eggplant varieties can vary in cooking time.
MORE TO KNOW
Fermented fish paste, known as Prahok in Cambodia, is a cornerstone of Khmer cuisine, providing a deep, savory, and pungent flavor. While its aroma can be intense when raw, it mellows beautifully during cooking, transforming into a rich umami base that is essential to the authenticity of many Cambodian dishes. Don't be intimidated by it; it's what gives this stir-fry its unique character.
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