PANTRYFLEX

shake · seafood sauce

NATIONAL AWARD WINNERPrep 5 min

Nam Jim Seafood

Independent adaptation of a publicly published Justin Pichetrungsi recipe. Not affiliated with, sponsored by, or endorsed by Justin Pichetrungsi.

Justin Pichetrungsi's Nam Jim Seafood, from the published recipe.

Ratio

Ratio by volume: Lime Juice 60 ml, Fish Sauce 45 ml
Lime Juice 60 mlFish Sauce 45 ml

Ingredients

  • Lime Juice — 1/4 cup (60 ml)
  • Fish Sauce — 3 Tbsp (45 ml)
  • Palm Sugar — 2 Tbsp (24 g)
  • Garlic — 3 cloves
  • Bird's Eye Chile — 6
  • Cilantro — 2 Tbsp stems (6 g)

Method

  1. Pour to the lines in order (bottom → top): Lime Juice, Fish Sauce.
  2. Add finishing notes: Palm Sugar, Garlic, Bird's Eye Chile, Cilantro.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Thai–Los Angeles chef of Anajak Thai in Sherman Oaks; James Beard Best Chef: California 2023. Family restaurant elevated with tasting menus and Thai-inspired cocktails.

Adapted from a recipe published by Justin Pichetrungsi in Anajak Thai seafood dipping sauce.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Anajak Thai seafood dipping sauce (published as “Nam Jim Seafood”). Full citation lives in Provenance.

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