Nam Jim

Name: Nam Jim
Yield: Makes about ¾ cup.
Ingredients: 2 tablespoons fish sauce; 3 tablespoons lime juice; 3 red eschalots, chopped; 6 green bird’s eye chillies, chopped; 2 garlic cloves; 1 teaspoon sea salt; 2 coriander roots, washed and scraped; 2 tablespoons palm sugar

Preparation info

Makes about
¾ cup
.

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

A simple hot and sour thai dressing that goes especially well with seafood. It also works well as a dressing for a beef salad or a whole barbecued fish.

The longer nam jim sits, the more intense the flavour. Make the dressing as close as possible to the time you need it so it will taste fresh.

Ingredients

2 garlic cloves
2 coriander roots, washed and scraped
1 teaspoon sea salt

Fish course
Garnish
Pescatarian
Gluten-free
Spicy

Method

In a mortar with a pestle, pound the garlic, coriander and salt until well crushed but not reduced to a paste. Add the chillies and crush lightly (the degree to which you crush the chillies dictates the heat of the sauce, so be careful). Mix in the sugar, fish sauce, lime juice and eschalots. Alternatively, you could put the paste into a screw-top jar, add the sugar, lime juice, fish sauce and