On the jar: Kampachi Crudo Nam Jim
blend · seafood sauce
NATIONAL AWARD WINNERPrep 10 minKampachi Crudo nam Jim
Independent adaptation of a publicly published Justin Pichetrungsi recipe. Not affiliated with, sponsored by, or endorsed by Justin Pichetrungsi.
Justin Pichetrungsi's Kampachi Crudo Nam Jim, from the published recipe.
Ratio
Ingredients
- Cilantro — 1 cup stems + 1 cup leaves (60 g)
- Garlic — 1 clove
- Lime Juice — 8 Tbsp (120 ml)
- Fish Sauce — 2 Tbsp (30 ml)
- Serrano — 2 Thai or serrano
- Water — 1 Tbsp (15 ml)
- Salt — to taste
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.
Companion jar
Kampachi Crudo Nam Jim 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:
3 kitchens · 3 stars · 4 national awards
- Nam Jim SeafoodNATIONAL AWARD WINNER
- Pearlgate Garlic–fish ChutneyNATIONAL AWARD WINNER
- Saffronmill Lime Salt-And-PepperNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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 Justin Pichetrungsi / StarChefs Anajak (published as “Kampachi Crudo Nam Jim”). Full citation lives in Provenance.