Cambodian Fermented Fish Dip with Pork and Coconut

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This Cambodian classic transforms pungent fermented fish paste into a creamy, savory dip enriched with ground pork, coconut milk, and aromatics. Traditionally served with fresh vegetables and steamed rice for dipping, it balances funky depth with rich, mellow coconut. A little goes a long way thanks to the bold fermented flavor.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 4 gSugar
• 22 gProtein
• 720 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the fermented fish base

• 3 tablespoons Cambodian fermented fish paste (prahok)
• 1/4 cup warm water
• 2 tablespoons vegetable oil
• 200 g (about 7 oz) ground pork
• 4 shallots, finely chopped
• 4 garlic cloves, minced
• 2 Thai red chilies, thinly sliced (optional)

For the coconut dip

• 1 1/2 cups canned full-fat coconut milk
• 1 small Asian eggplant, cut into 1.5 cm (3/4 in) cubes
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar (or brown sugar)
• 2 kaffir lime leaves, torn
• 2 tablespoons fresh Thai basil leaves, for garnish
• Steamed jasmine rice and raw vegetables, to serve

Directions

1. Place the fermented fish paste in a small bowl, mash with the back of a spoon, and stir in the warm water to loosen; set aside so the harshest notes mellow.
2. Heat the oil in a wok or heavy skillet over medium-high heat. Add the ground pork and cook, breaking it up, until lightly browned and just cooked through, about 4 minutes.
3. Add the shallots, garlic, and chilies if using and stir-fry until soft and fragrant, 2 to 3 minutes.
4. Stir in the loosened fermented fish paste and cook for 2 minutes, pressing it against the pan to release its aroma and deepen the flavor.
5. Pour in the coconut milk, add the eggplant cubes, kaffir lime leaves, fish sauce, and palm sugar, then bring to a gentle simmer.
6. Reduce the heat to low and cook uncovered for 12 to 15 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened enough to coat the back of a spoon.
7. Taste and adjust with more fish sauce for saltiness or a pinch of sugar for balance, then remove the kaffir lime leaves.
8. Spoon into a shallow bowl, scatter fresh Thai basil over the top, and serve hot with steamed rice and crisp raw vegetables such as cucumber, long beans, and bitter melon for dipping.

Cook’s Notes

• Buy authentic Cambodian fermented fish paste when possible; Thai pla ra is saltier and bolder, so use only about 2 tablespoons if substituting.
• Always loosen the fermented paste in warm water before cooking to soften its harsh, ammonia-like edge.
• For a milder dip, soak the paste in warm water for 10 minutes, then drain before adding it to the pan.
• Add the eggplant early so it has time to absorb the coconut broth and break down into the sauce.
• Leftovers keep refrigerated for up to 3 days; reheat gently with a splash of coconut milk to loosen the sauce.

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