From Benchawan Jabthong Painter's kitchen · Street to Kitchen, Houston
blend · seafood sauce
NATIONAL AWARD WINNERPainter Nam Jim Seafood
From a cited chef
Ratio
FISH SAUCE 45LIME JUICE 45
Ingredients
- GARLIC20 g
- BIRD EYE CHILE12 g
- CILANTRO8 g
- PALM SUGAR24 g
- FISH SAUCE45 ml
- LIME JUICE45 ml
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 chef of Street to Kitchen in Houston; James Beard Best Chef: Texas 2023. Regional Thai street cooking with seafood and nam pla–lime sauces.
Originally published as Nam Jim Seafood.
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 Benchawan Jabthong Painter Thai dips (published as “Nam Jim Seafood”). Full citation lives in Provenance.