Nam Jim Seafood (Thai Seafood Dipping Sauce)
Nam Jim Seafood (Thai Seafood Dipping Sauce) - kvalifood.com
A pounded Thai dipping sauce of garlic, chillies, coriander root, lime juice, fish sauce, and palm sugar. The one you are most likely to get at a Thai restaurant alongside steamed or grilled fish. Made fresh and consumed within hours – the lime brightness fades quickly.
Makes ca. 150 ml (4 servings)
Ingredients
- 5-6 garlic cloves
- 4-5 Thai bird’s eye chillies
- 2 coriander roots (or 2 tbsp cilantro stems), roughly chopped
- 3 tbsp fresh lime juice
- 3 tbsp fish sauce
- 1 tbsp palm sugar (or coconut sugar)
- 1 tbsp cilantro leaves, chopped (optional)
Directions
Combine garlic, chillies, and coriander roots in a mortar. Pound until coarsely broken down – not a smooth paste.
Add lime juice, fish sauce, and palm sugar. Stir with a spoon, pressing the paste into the liquid to release more flavor. Stir until sugar dissolves completely.
Fold in cilantro leaves if using. Serve immediately.
Notes
Pounding in a mortar ruptures plant cells differently than blades – it produces better flavor and texture.
Two types of chili add complexity. Use a few milder jinda chillies for body and bird’s eye for heat.
The seasoning priority: sourness first, then salt, then spice, with subtle sweetness.
Best consumed within hours. The lime brightness diminishes overnight.
See Also
Nam Pla Prik (Thai Fish Sauce with Chillies)
Nam Prik Num (Northern Thai Green Chili Dip)
Nam Jim Jaew (Thai Roasted Chili Dipping Sauce)
Nam Jim Satay (Thai Peanut Satay Sauce)
