Cambodian Fermented Fish and Vegetable Dip
Tuk Kreung is a Cambodian dip made with fermented fish, minced pork or fish, coconut milk, kroeung aromatics, tamarind, and fresh vegetables on the side. It is savory, funky, creamy, herbal, and salty-sour, traditionally served with raw and blanched vegetables for dipping.
Tuk Kreung Recipe
Cambodian Fermented Fish and Vegetable Dip
Tuk Kreung is a Cambodian dip made with fermented fish, minced pork or fish, coconut milk, kroeung aromatics, tamarind, and fresh vegetables on the side. It is savory, funky, creamy, herbal, and salty-sour, traditionally served with raw and blanched vegetables for dipping.
Ingredients
Instructions
Serving Ideas
- Serve with cucumber, cabbage, eggplant, long beans, herbs, and blanched vegetables.
- Pair with rice, grilled fish, or pork.
- Use as a strong savory dip for shared platters.
Chef Tips
- Use prahok carefully because it is salty and powerful.
- Balance funk with tamarind and coconut milk.
- Serve with plenty of fresh vegetables.
Storage
Store refrigerated for up to 2 days. Reheat gently before serving if preferred warm.
Allergen Notes
Contains fish and may contain pork depending on the protein used. Contains coconut. Naturally dairy-free, egg-free, nut-free, and gluten-free if sauces are gluten-free.