Eating huge quantities of raw vegetables with dips is part of Cambodian food culture. We love the flavour of fresh cucumber, eggplant (different varieties), cabbage and fresh herbs…etc with different varieties of Cambodian dips and rice. The idea of eating dips always applies with fresh or steamed vegetables, eating any type of Cambodian dip with rice but no vegetables wouldn’t feel right for any Cambodian.
Part of the reason that Cambodians eat more vegetables than meat is because the country is grown and raised from poverty. Many of the people there can’t afford meat except in small amounts as part of dip recipes, so vegetables plays a bigger part in their diet and of course any of the dip dishes which have become part of Cambodian’s stable diet.
This dip is made using fresh water fish because not every Cambodian has access to the ocean and not everyone especially people in the country side or deep in the village can afford seafood. However the Mekong river runs through Cambodia and has many tributaries that spread out to smaller rivers as well as lakes and ponds around cities and villages in Cambodia.
Note: using thai basil is essential in making this recipe to bring out the full flavour and fragrant of the dip. without thai basil it would taste a bit too fishy and definitely wouldn’t smell the same.
Lemon can be used as a substitute for lime, however try to use lime if possible because it provides a better flavour to the dish than lemon. Choosing vegetables for the side is up to you based on the vegetables you prefer. Varieties of cucumbers, cabbages, eggplants, water vegetables and mint are the most common vegetables used to serve with dips in Cambodia.
Using fresh water fish is preferred because its flesh is often softer than salt water fish, however barramundi, trout or snapper can be used as a substitute.
CAMBODIAN FISH DIP
Prep-Time: 20 mins Serve:5
Cooking Time: 20 mins
Ingredients
1 whole tilapia, cut into half
1 1/2 medium sized lime, juice
1/2 cup chopped thai basil
1/2 cup roughly grounded peanut
2 tbsp fish sauce
1 tsp stock powder
4 cloves garlic
2 tsp salt
4 tsp palm sugar/brown sugar
Fresh vegetables of your choice
Method
Fill in 1/4-1/3 of water in a medium sized pot. Bring the water to boil, once boiled add in salt and then place the fish into the boiling water. Leave to boil for 15 minutes or until the fish is cooked through. Turn the heat off and remove the fish from the water and leave it to cool down completely. Keep the water for later use.
Prepare your fresh vegetables while waiting for the fish to cool down.
Once the fish has cooled down completely start separating the meat from the bone and place it in a separate bowl.
Ground the peanuts and garlic in a mortar and pestle/blender. Add the fish into the mortar and softly beat with the pestle until well mixed. (Remove the peanuts and garlic from the blender and then softly blend the fish until well combined and transfer into the garlic and peanut bowl).
Turn the heat back on to medium and then stir the fish mixture into the heated water you used to cook the fish. Add the salt, sugar, fish sauce, stock powder and lime juice into the same pot. Simmer the mixture, but do not boil and then remove from the heat and add in the thai basil. Stir to mix well and then taste, adjust the seasoning to your liking. This dipping sauce should have the balance of sweetness, saltiness and sourness. Serve with rice and fresh vegetables.
