Sekhan

Sekhan is a traditional Cambodian dish that originates from the southern region of the country, particularly the provinces of Kampot and Kep. The name "Sekhan" is derived from the Khmer word *sek*, meaning "to mix," and *han*, which refers to the type of fish commonly used in the dish. It is a beloved local specialty known for its unique combination of flavors and textures.

The dish consists primarily of grilled or fried fish, typically a type of catfish or snakehead fish, which is then shredded or chopped. The fish is mixed with a variety of ingredients, including fermented shrimp paste (*praho*), fresh herbs such as Thai basil and mint, lime juice, garlic, shallots, and chili peppers. The mixture is often seasoned with fish sauce, sugar, and sometimes a touch of coconut milk for added richness. The result is a fragrant, spicy, and slightly sweet dish that balances tangy, umami, and herbal notes.

Sekhan is commonly served with steamed jasmine rice, which helps to soak up the bold flavors of the dish. It is often enjoyed as a street food or in local restaurants, where it is prepared fresh daily. The dish reflects the culinary traditions of Cambodia’s coastal regions, where seafood plays a central role in the local diet. Its popularity has also led to variations, such as Sekhan with pork or chicken, though the original version remains the most iconic.

Beyond its taste, Sekhan holds cultural significance in Cambodian cuisine, representing the resourcefulness of coastal communities in utilizing local ingredients. It is frequently featured in Cambodian festivals and gatherings, where it is shared as a communal dish. The dish’s simplicity and depth of flavor have also gained attention among international food enthusiasts, contributing to Cambodia’s growing reputation for its diverse and vibrant culinary heritage.