Last updated on October 1st, 2023 at 06:29 am
The Pahut Fish recipe is one of Cambodia’s most beloved dishes. White fish without any bones is used to make this dish. The primary components of the fish cake are lemongrass, turmeric, and garlic. The cake is baked in the traditional Cambodian fashion, albeit there are various regional variants on this specific recipe.
This Pahut Fish recipe, known as Rrohet Trei kroeung in Khmer, results in tender, flaky cakes that are scented with lemongrass and kaffir lime and have a pleasant crunch from fresh lemongrass. These fish cakes are simple to prepare and may be served as a snack, appetizer, picnic addition, or party dish.
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We provide you with the Cambodian version of the popular Southeast Asian snack dish, Pahut Fish recipe. As we’ll see below, the Khmer name Prohet trei kroeung (also spelled Proheut, Prohat, Prahat, and Prahet) relates to the shape and may signify anything from a patty to a meatball to a sausage, while Trei signifies fish and kroeung is a Cambodian herb and spice paste.
Readers may be more acquainted with the Thai version of these fish cakes, but the ones we’re featuring here are created with a Cambodian kroeung or herb and spice paste that’s blended with firm white fish, seasoned, and fried.
3 Reasons People Love the Cambodian Pahut Fish Recipe
1. Bold Flavors: The Pahut Fish recipe is known for its bold flavors that are both savory and spicy. The combination of aromatic spices like lemongrass, galangal, and turmeric, along with fresh herbs like mint and cilantro, give the dish its unique taste and aroma.
2. Healthy Ingredients: The Pahut Fish recipe is made with fresh vegetables like carrots, cabbage, and green beans, as well as protein-rich tofu or meat. It’s a nutritious and healthy meal that’s packed with vitamins and minerals.
3. Easy to Make: The Pahut Fish recipe is a relatively easy dish to make with just a few basic ingredients. Once you have the necessary ingredients and spices, the dish comes together quickly and easily. It’s a great dish to make for a weeknight dinner or for meal prep.
How To Make Our Cambodian Pahut Fish Recipe
Ingredients: ( 8 Servings)
1 lb white fish fillet, such as cod or haddock
1/2 cup green beans, trimmed and chopped
1/2 cup carrots, peeled and grated
1/2 cup onion, chopped
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1 tbsp fish sauce
1 tbsp sugar
1 tbsp cornstarch
Salt and pepper
Oil for frying
1. In a food processor, pulse the fish fillet until it becomes a paste-like consistency.
2. Transfer the fish to a large mixing bowl and add in the green beans, carrots, onion, garlic, cilantro, fish sauce, sugar, cornstarch, egg, and salt and pepper to taste. Mix well.
3. Heat a large skillet over medium-high heat with enough oil to cover the bottom.
4. Use a spoon to scoop out the fish mixture and form it into small patties about 2-3 inches in diameter.
5. Fry the patties until golden brown on both sides, about 3-4 minutes per side.
6. Drain the patties on a paper towel-lined plate.
7. Serve hot with your favorite dipping sauce.
Nutritional Information For the Cambodian Pahut Fish Recipe
Saturated Fat: 1g
Prep Time: 20 minutes
Cooking Time: 15 minutes
Pots, Pans, and Cooking Equipment Needed for the Cambodian Pahut Fish Recipe
Large Mixing Bowl
Skillet or Frying Pan
Paper towels for draining
Best Way to Store Leftovers From the Cambodian Pahut Fish Recipe
To store leftovers, allow the fish cakes to cool to room temperature and then transfer them to an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, simply fry them up in a skillet until heated through.
Substitutions For the Cambodian Pahut Fish Recipe
White fish fillet: any firm white fish such as tilapia or cod can be used
Green beans: sugar snap peas or snow peas can be used as a substitute
Carrots: grated zucchini or squash can be used instead
Fish sauce: soy sauce or Worcestershire sauce can be used as a substitute
Cornstarch: all-purpose flour or rice flour can be used as a substitute
Substitutions For the Vegetarian Cambodian Pahut Fish Recipe
Instead of fish fillet, use mashed chickpeas or tofu
Omit the fish sauce and add soy sauce or mushroom sauce instead
Instead of egg, use 1 tbsp of flaxseed meal mixed with 3 tbsp of water to make a vegan egg substitute
Tips and Tricks For Easier Creation
To make the fish cakes more crispy, coat them in breadcrumbs before frying.
Make sure the oil is hot before adding the fish cakes to the skillet to ensure a golden brown crust.
Use a cookie scoop to make evenly sized fish cakes.
Chill the fish cake mixture in the refrigerator for 30 minutes before forming them into patties to help them hold their shape better.
Side Dishes and Desserts For the Cambodian Pahut Fish Recipe
Green papaya salad,
Coconut ice cream
Mango sticky rice
How To Serve the Cambodian Pahut Fish Recipe
Serve the fish cakes hot with your favorite dipping sauce, such as sweet chili sauce or Sriracha mayo.
Place them on a platter with fresh herbs, such as cilantro or mint, and lime wedges on the side.
Alternatively, serve them as a main dish with steamed rice and stir-fried vegetables.
FAQs About the Cambodian Pahut Fish Recipe
What does “Pahut” mean in Cambodian cuisine?
“Pahut” is a Khmer word that means “stew” or “soup.” In Cambodian cuisine, Pahut typically refers to a hearty and aromatic stew that is made with a variety of vegetables, protein, and spices.
Can I make the Cambodian Pahut Fish recipe in advance?
Yes, Cambodian Pahut can be made in advance and stored in the refrigerator for up to 3-4 days. It’s important to let the stew cool down before transferring it to a container. To reheat, place the stew in a pot or microwave-safe container and heat until hot throughout.
Is the Pahut Fish recipe spicy?
Cambodian Pahut can be spicy, depending on the amount of chili peppers or other spicy ingredients used. However, the level of spiciness can be adjusted according to personal preference.
Can I make Cambodian Pahut vegetarian?
Yes, Cambodian Pahut can easily be made vegetarian by omitting the meat or using tofu instead. You can also use vegetable broth instead of chicken or beef broth.
What are some common spices used in the Pahut Fish recipe?
Lemongrass, galangal, turmeric, and chili peppers are some of the common spices used in Cambodian Pahut. Other herbs like mint and cilantro are also used to add fresh flavors to the stew.
I knew my taste buds were in for a treat the minute I stepped foot in Cambodia. I was excited to explore the realm of pleasure hinted at by the warm, aromatic fragrances wafting from the markets and street food carts. I’m here to persuade you to try the Cambodian Pahut Fish recipe, a classic meal that I fell in love with shortly after discovering it.
For the uninitiated, the Pahut Fish recipes are deep-fried catfish patties that are seasoned with a delicious combination of spices and herbs before being shaped into beautifully crispy, golden-brown patties. I won’t pretend I’ve always been a fan of catfish, but after sampling these fish cakes, I can definitely see why it’s so popular.
The aromatic spices and ingredients penetrate the catfish, creating a sensational flavor that’s impossible to resist.
The story begins on a balmy night in Siem Reap, as I explore the city’s bustling night market. As I wandered aimlessly among the booths, I followed the tantalizing perfume of something freshly cooked in hot oil. That took me to a roadside food shop where a kind lady was shaping and frying little golden discs of happiness.
My interest was sparked, and I had to give one a try. A steaming Pahut Fish recipe and a tangy dipping sauce of lime juice, garlic, fish sauce, and a pinch of chile were thrust into my hands by the street seller. When I finally took a taste, I died and went to flavor paradise.
The outside had the right amount of crunch, while the inside was still juicy and soft. Catfish was cooked with aromatics like lemongrass, kaffir lime leaves, and galangal to produce a dish whose tastes sung to my palate.
I felt compelled to start talking to the seller as I finished off the last the Pahut Fish recipe. She went on to say that she had learnt to make Pahut Fish Cakes from her own grandmother, and that they were a traditional dish in Cambodian cuisine. As she talked, I could see that this simple meal had a particular place in her heart because of the obvious pride and love she put into making it.
Since that fateful night, I have traveled around Cambodia in search of moe Pahut Fish recipe, and each time I go, I find myself falling in love with them all over again. They’re terrific as a quick bite on the go, but they also make a wonderful starter or side dish with a crisp salad.
You give the Pahut Fish recipe from Cambodia a shot? First of all, they’re an irresistible opportunity to try genuine Cambodian food. They’re also a great chance to meet the friendly locals responsible for the delectable dishes you’ll be eating.
Cambodian Pahut Fish
- Food Processor
- Large mixing bowl
- Skillet or frying pan
- Paper towels for draining
- 1 lb white fish fillet, such as cod or haddock
- 1/2 cup green beans, trimmed and chopped
- 1/2 cup carrots, peeled and grated
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 egg
- Salt and pepper
- Oil for frying
- In a food processor, pulse the fish fillet until it becomes a paste-like consistency.
- Transfer the fish to a large mixing bowl and add in the green beans, carrots, onion, garlic, cilantro, fish sauce, sugar, cornstarch, egg, and salt and pepper to taste. Mix well.
- Heat a large skillet over medium-high heat with enough oil to cover the bottom.
- Use a spoon to scoop out the fish mixture and form it into small patties about 2-3 inches in diameter.
- Fry the patties until golden brown on both sides, about 3-4 minutes per side.
- Drain the patties on a paper towel-lined plate.
- Serve hot with your favorite dipping sauce.
Tips and TricksTo make the fish cakes more crispy, coat them in breadcrumbs before frying. Make sure the oil is hot before adding the fish cakes to the skillet to ensure a golden brown crust. Use a cookie scoop to make evenly sized fish cakes. Chill the fish cake mixture in the refrigerator for 30 minutes before forming them into patties to help them hold their shape better.
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