Nam Jim Seafood

Name: Nam Jim Seafood
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (120 ml)
Cuisine: Asian
Ingredients: 4 cloves Garlic; about 6 chiles (12 g) Bird's Eye Chile; 2 Tbsp roots/stems (8 g) Cilantro; 2 Tbsp (24 g) Palm Sugar; 3 Tbsp (45 ml) Fish Sauce; 3 Tbsp (45 ml) Lime Juice

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

DIP · SEAFOOD & GRILLED MEATS

A dip for seafood & grilled meats.

Benchawan Painter's Thai nam jim for seafood.

On the jar

NAM JIM

Method: blend
Yield: about ½ cup
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Fish Sauce 45 mlLime Juice 45 ml

Ingredients

Garlic4 cloves
Bird's Eye Chileabout 6 chiles (12 g)
Cilantro2 Tbsp roots/stems (8 g)
Palm Sugar2 Tbsp (24 g)
Fish Sauce3 Tbsp (45 ml)
Lime Juice3 Tbsp (45 ml)

Method

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

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Companion jar

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:

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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.

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

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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