Traditional Cambodian Catfish & Pea Eggplant Sauce – A Flavor Explosion with Fresh Green Veggies!

prahok (fermented fish paste)

🥗Healthier: miso paste

💰Cheaper: anchovy paste

Miso provides a similar umami flavor while being vegetarian.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted water

Soy sauce offers a similar salty flavor profile.

Clean and prepare the catfish, removing any scales and innards.

Steam the catfish until cooked through, about 15-20 minutes.

In a pan, heat vegetable oil over medium heat until shimmering.

Add minced garlic and shallots, sautéing until fragrant, about 2-3 minutes.

Stir in the pounded prahok and cook for another 2 minutes.

Add coconut milk and bring to a simmer, stirring well.

Incorporate the pea eggplant and cook until tender, about 5-7 minutes.

Season with lime juice, sugar, and fish sauce to taste, adjusting flavors as desired.

Serve the catfish topped with the pea eggplant sauce.

Garnish with fresh herbs and sliced chili peppers before serving.

Cooking Techniques

Spice Level:

Allergens