From Pim Techamuanvivit's kitchen · Kin Khao, San Francisco
shake · seafood sauce
★ STARRED KITCHENNam Jim Seafood Dipping Sauce
From an award-winning kitchen
Ratio
LIME JUICE 60FISH SAUCE 45
Ingredients
- LIME JUICE60 ml
- FISH SAUCE45 ml
- PALM SUGAR24 g
- GARLIC10 g
- BIRD EYE CHILE15 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 chef of Michelin-starred Kin Khao in San Francisco; also opened Nari and later became chef–partner at Quince. Fish sauce–lime dressings and southern Thai curries.
Originally published as Nam Jim Seafood Dipping Sauce.
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 Pim Techamuanvivit / Kin Khao technique (published as “Nam Jim Seafood Dipping Sauce”). Full citation lives in Provenance.