Rieng

Rieng is a traditional Cambodian dish. It is a type of fermented fish paste, commonly found in Cambodian cuisine. Rieng is made from small, fresh fish such as carp or tilapia, which are salted and then fermented for a period of time. The fermentation process gives the fish paste a strong, pungent aroma and a unique flavor.

The preparation of rieng often involves cleaning and deboning the fish, then mixing them with salt. The mixture is then placed in a sealed container or jar and allowed to ferment, typically for several weeks or months. During this time, enzymes and bacteria break down the fish, creating the characteristic taste and smell of rieng.

Rieng is a versatile ingredient and is used in a variety of Cambodian dishes. It is often added to stir-fries, soups, and noodle dishes to impart a savory and umami flavor. It can also be served as a condiment or dipping sauce, sometimes mixed with chili, garlic, and other seasonings. The intensity of rieng can vary depending on the fermentation time and the specific recipe used. Its strong flavor means it is usually used in moderation to enhance other ingredients rather than being the sole focus of a dish.