Dipping Sauce for Seafood (Nam Jim Seafood)

February 23, 2009

Dipping Sauce for Seafood (Nam Jim Seafood) © kvalifood.com

Nam jim seafood is a garlicky, citrusy, spicy Thai dipping sauce built for shellfish and fresh seafood. In Thailand, when good seafood is on the table, this sauce is non-negotiable. It also works well as a ceviche dressing or a sauce for grilled meats - the acidity and lightness cut through richness nicely.

Ingredients

Yields ca. 1/3 cup

2-7 Thai chilies, to taste
4 cloves garlic
2 tsp palm sugar, finely chopped, packed
1 Tbsp cilantro stems, finely chopped
3 Tbsp lime juice
2 Tbsp fish sauce

Directions

If using a blender, combine all ingredients and blend until there are no more big chunks. It does not need to be completely smooth.

If using a mortar and pestle, pound the chilies and garlic together until there are no more chunks. Add the palm sugar and pound until dissolved. Add the cilantro stems and pound into a paste. Add the lime juice and fish sauce and stir to combine.

Taste and adjust the seasoning. The flavour should lead with sour, followed by salty, with the sweetness barely detectable - the sugar is there to round off the sharp edges of the salt and acid.