From Justin Pichetrungsi's kitchen · Anajak Thai, Los Angeles
blend · seafood sauce
NATIONAL AWARD WINNERKampachi Crudo Nam Jim
From an award-winning kitchen
Ratio
LIME JUICE 120FISH SAUCE 30WATER 15
Ingredients
- CILANTRO60 g
- GARLIC5 g
- LIME JUICE120 ml
- FISH SAUCE30 ml
- SERRANO20 g
- WATER15 ml
- SALT2 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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.
Originally published as Kampachi Crudo Nam Jim.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.