Page "Cambodian cuisine" Paragraph 23

As the country has an extensive network of waterways, freshwater fish plays a large part in the diet of most Cambodians, making its way into many recipes.

Daily fresh catches come from the Mekong River, Bassac River and the vast Tonlé Sap.

Fish is far more common than meat in Khmer cuisine and fish forms 60 % of the Cambodian intake of proteins.

Prahok itself is based on fish.

Many of the fish types eaten in Cambodia are freshwater fish from the Tonlé Sap or from the Mekong.

Dried salted fish known as trei ngeat () are a favourite with plain rice porridge.

The popular Khmer dish called amok uses a kind of catfish steamed in a savoury coconut-based curry.

The small fish known as Trey Dang Dau are very common and are often eaten deep-fried.