Trey kho Mam kor Pahok.
(Fish with egg plant and pickle fish).
Fish with egg plant and fermented fish (Mam) is Khmer Krom ethnic food. For people that loves pickle and fermented fish, this fishy and salty dish is very delicious. It is one of the most popular Khmer Krom recipes in Kampuchea Krom. Best taste Mam or Pahok kho is pending on the quality of the Mam or Pahok you use. Chau Doc (Mott- chrouk )province is world famous for producing the world best Mam and Pa-hok look for Chau Doc brand. The redder color Mam is the better the quality, and Pahok is better quality when lighter white color.
If you like anchovy you may enjoy the taste of Mam or Pahok , except Khmer people would say that mam or pahok taste better than anchovy. ;)
- Ingredients :
- 2 Tablespoons vegetable oil
- 5 Cloves garlic, minced
- ½ Cup fresh or frozen minced lemon grass
- 3 Hot chili pepper or to your taste, chopped
- ½ lb Pork belly or lean pork meat, sliced thin
- 1 Tablespoon fish sauce
- 1 Tablespoon sugar
- 3 Asian egg plant, cut an inch length
- 6 Cups water
- 1 Whole mudfish, seabass or catfish, appox 2 lbs, cleaned and cut 3 inches chunks
- ½ Cup creamy style fermented fish (mam), or ½ cup pickle fish (pahok)
- Procedures :
Heat up a large soup pot.
When hot add oil, garlic, lemon grass, hot chili pepper and pork meat, stirs well.
Add fish sauce, sugar and eggplant, stirs well.
Add water and cook till eggplant tender.
Add fish and cook till fish tender.
Add creamy style Mam or Pahok and simmering for 10 minutes before serve.
Serve hot with rice and fresh raw vegetables
To serve: I like to serve in hot pot, like pondue’ where everyone can dips fresh vegetables in. Best vegetables to eat with this dish are :
Asian water spinach( ta kuong) and mints,
or pka-snor and mints,
or bean sprouts with bok choy (spey cherng ko) and mints,
or cucumber, bean sprouts mints and chives.
Copyright by Mylinh Nakry.