From Justin Pichetrungsi's kitchen · Anajak Thai, Los Angeles
shake · seafood sauce
NATIONAL AWARD WINNERNam Jim Seafood
From an award-winning kitchen
Ratio
LIME JUICE 60FISH SAUCE 45
Ingredients
- LIME JUICE60 ml
- FISH SAUCE45 ml
- PALM SUGAR24 g
- GARLIC15 g
- BIRD EYE CHILE18 g
- CILANTRO6 g
Method
- Pour to the lines in order (bottom → top): LIME JUICE, FISH SAUCE.
- Add finishing notes: PALM SUGAR, GARLIC, BIRD EYE CHILE, CILANTRO.
- Cap the jar and shake until emulsified.
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 Nam Jim Seafood.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Anajak Thai seafood dipping sauce (published as “Nam Jim Seafood”). Full citation lives in Provenance.