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Nam Jim
- Makes about
¾ cup
. - Difficulty
Easy
By Neil Perry
Published 2000
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 2 1 teaspoon
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
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