Seafood nam jim

Seafood nam jim

By
From
East
Makes
250 ml
Photographer
Leanne Kitchen

With Thailand’s incredibly expansive coastline, the Thai diet is rich in all kinds of fish and seafood, and much of this is cooked very, very simply. This dipping sauce is typical of the sour–spicy dips that make a perfect accompaniment for steamed or barbecued fish, lobster, crab, prawns, scallops, clams or squid. You choose!

Ingredients

Quantity Ingredient
6-8 green bird’s eye chillies, thinly sliced
4 coriander roots, scrubbed and finely chopped
60ml fish sauce
80ml lime juice
2 garlic cloves, crushed
1 tablespoon palm sugar or caster sugar, shaved
1 1/2 tablespoons coriander leaves, chopped

Method

  1. Combine all the ingredients, except the coriander leaves, in a small bowl and stir until the sugar has dissolved. Stir through the coriander leaves. This dipping sauce is best consumed on the day it is made.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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