Cambodian Pickled Mud Fish and Chicken Dip

C – My grandmother declared me a true Cambodian for liking this dish.

I was the first in my family to be born in America. So, being able to eat a dish like this was a real test to my ethnicity. Yes, burgers and fries are my American comfort foods. But, this pickled mud fish and chicken dip is one of my Cambodian comfort foods. When I miss home the most, I think about this dish.

A simple peasant dish that has the perfect balance of flavors and is really healthy. The other day I called my mom to let her know I made some and was coming to visit her. She miss heard me and thought I wanted her to make some for me. There was a great delight in her voice at my request. Then, there was a big disappointment when she heard I was bring some home instead. I think she really wanted to make it for me. Sorry, Mom. Maybe you can make it for me next week.

I never get tired of this stuff. This dip is usually eaten with rice. A mashed up blend of chicken, chicken stock, lime, pickle mud fish, sauteed onions, jalapenos and garlic makes this dip healthy and wonderful. I love that you eat it with fresh or lightly blanched vegetables.

It’s really refreshing and gets you full fast, since you also eat it with rice. I love that the dip is very balanced in flavor. You have the salty taste of pickled mud fish with the tartness of lime and a bit of sugar to round everything out.

Cambodian Pickled Mud Fish and Chicken Dip

Recipe type: Side, Sauce

Author: Christina

Prep time: 60 mins

Cook time: 5 mins

Total time: 1 hour 5 mins

Serves: 3 cups

Ingredients

• 2 cups of boiled chicken, shredded
• 2 cups of chicken stock
• 1 Tbsp pickled mud fish
• 1 jalapeno, top and seeds removed
• ¼ onion, sliced
• 1 clove garlic, unpeeled
• 1 or 2 limes
• 1 tsp sugar
• Salt to taste

Instructions

1. In saute pan on high heat, place canola oil and add jalapenos, onion and garlic. Cook quickly until vegetables start to soften and there is a slight char on the edges.
2. Place in a food processor, or mortar and pestle, with a pinch of salt (salt will help the vegetables break down better). Remove skin from charred garlic before mashing. Blend or mash into a fine consistency.
3. Add chicken. Blend or mash, again, until fine.
4. Place mixture in a medium bowl.
5. In a small sauce pan, place pickled mud fish and ½ cup chicken stock. Heat until boiling. Mash up pickled mud fish until completely dissolved.
6. Add pickled mud fish to chicken/vegetable mixture and mix well.
7. Add balance of chicken stock in to sauce pan and bring to a boil. Add stock to chicken/vegetable mixture and combine well.
8. Add salt and sugar to taste. Mix well.
9. Squeeze lime juice in to mixture. Add one lime at a time and taste it as you go.
10. Add and adjust seasoning until you find a balance. Sometimes the lime is not tart enough, so add more. Sometimes you need more sugar or salt. Adjust to your liking.
11. Let the dip sit for at least 30 minutes before serving. The longer it sits the better.
12. Serve with rice, lightly blanched vegetables and soup.
13. Enjoy!

3.1.08

It has a wonderful taste. The consistency is nice, too. Cooked chicken ground up to make a nice, creamy, not-too-thick paste because of the stock. It’s great with plain white rice and crunchy vegetables.

I love this dish. I think the best part eating is thinking of my grandmother being proud that I could like an authentic Cambodian dish like this.