Sanday fish


In Cambodian cuisine, the term "sanday fish" refers to a variety of small, freshwater fish commonly used in traditional dishes. These fish are integral to the diet in Cambodia, often featured in soups, stews, and fermented products like prahok (fermented fish paste), contributing a distinct, rich flavor that is fundamental to the flavor profile of many Khmer recipes.

Sanday fish, prized for their nutritional value and availability, underscore the importance of freshwater resources in Cambodian culinary practices, showcasing the country's reliance on its rivers and lakes for sustenance and culinary inspiration.