Smoked Fish
Fresh, smoked, raw, dried and fermented fish of all kinds lends a special type of power to Cambodian cuisine. Fish in one of these forms can be found in most of the nations dishes.
To make smoked fish, villagers have the fish gutted then threaded them by the dozen onto skewers. They lay the skewers out on bamboo grills and smoke them over an open fire for a few hours then dry them in sunlight for another 3-4 days. In proper conditions, the fish can be kept fresh from 6 months to a year.
Smoked fish can be found in many popular Cambodian dishes such as fresh mango salad, nhom-mkak (golden apple salad), ivy gourd soup or just simply grilled smoked fish with plain rice.
Phnom Penh 4/12/13
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