PANTRYFLEX

On the jar: Painter Nam Jim Seafood

blend · seafood sauce

NATIONAL AWARD WINNERPrep 10 min

Painter nam Jim Seafood

Independent adaptation of a publicly published Benchawan Jabthong Painter recipe. Not affiliated with, sponsored by, or endorsed by Benchawan Jabthong Painter.

Benchawan Jabthong Painter's Nam Jim, from the published recipe.

Ratio

Ratio by volume: Fish Sauce 45 ml, Lime Juice 45 ml
Fish Sauce 45 mlLime Juice 45 ml

Ingredients

  • Garlic — 4 cloves
  • Bird's Eye Chile — 4–6 (12 g)
  • Cilantro — 2 Tbsp roots/stems (8 g)
  • Palm Sugar — 2 Tbsp (24 g)
  • Fish Sauce — 3 Tbsp (45 ml)
  • Lime Juice — 3 Tbsp (45 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Painter Nam Jim Seafood wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 3 stars · 4 national awards

Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Thai chef of Street to Kitchen in Houston; James Beard Best Chef: Texas 2023. Regional Thai street cooking with seafood and nam pla–lime sauces.

Originally published as Nam Jim Seafood.

Adapted from a recipe published by Benchawan Jabthong Painter in Benchawan Jabthong Painter Thai dips.

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Benchawan Jabthong Painter Thai dips (published as “Nam Jim Seafood”). Full citation lives in Provenance.

Companion jar