📝 About This Recipe
Nam Jim Seafood is the electric, emerald-hued soul of Thai coastal dining, designed to cut through the richness of grilled shellfish with a sharp, spicy, and citrusy punch. This sauce is a masterclass in the Thai 'four-flavor' balance, harmonizing fiery bird's eye chilies, pungent garlic, and earthy coriander roots with the brightness of fresh lime and the savory depth of premium fish sauce. Whether drizzled over grilled river prawns or served alongside steamed sea bass, it transforms simple seafood into an addictive, multi-dimensional feast.
🥗 Ingredients
The Aromatics
- 15-20 pieces Green Bird's Eye Chilies (stems removed; use more or less depending on heat tolerance)
- 10 pieces Garlic Cloves (peeled; Thai small garlic is preferred if available)
- 3-4 pieces Coriander Roots (cleaned thoroughly and roughly chopped)
- 2 tablespoons Coriander Stems (finely chopped for extra herbal punch)
The Seasoning Liquid
- 6 tablespoons Fresh Lime Juice (must be freshly squeezed for the best aroma)
- 5 tablespoons Fish Sauce (use a high-quality brand like Megachef or Red Boat)
- 2 tablespoons Palm Sugar (finely shaved; substitute with coconut sugar or light brown sugar)
- 1 tablespoon Warm Water (to help dissolve the sugar)
The Finishing Touches
- 1/4 cup Coriander Leaves (finely minced for garnish and color)
- 1 piece Mild Green Chili (such as Spur chili, seeds removed and finely minced for texture)
👨🍳 Instructions
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1
Begin by thoroughly washing the coriander roots, ensuring all grit and dirt are removed from the crevices. Pat them dry before chopping.
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2
In a small bowl, combine the shaved palm sugar and one tablespoon of warm water. Stir until the sugar is completely dissolved into a thick syrup.
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3
If using a traditional mortar and pestle (highly recommended), add the coriander roots and garlic cloves first. Pound into a smooth, fragrant paste.
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4
Add the green bird's eye chilies to the mortar. Pound gently to break them down; you want a coarse texture where the seeds are visible but the skins are crushed.
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5
If using a food processor, pulse the garlic, coriander roots, and chilies together until they are finely minced but not a complete purée.
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6
Transfer the pounded aromatics into a glass mixing bowl.
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7
Pour in the prepared palm sugar syrup, followed by the fish sauce and the freshly squeezed lime juice.
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8
Whisk the mixture thoroughly to ensure the flavors are fully integrated.
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9
Perform a taste test: it should be a sharp balance of sour and salty first, followed by a creeping heat and a subtle sweet finish.
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10
Stir in the finely chopped coriander leaves and the minced mild green chili to give the sauce its signature vibrant green flecks.
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11
Let the sauce sit at room temperature for at least 10 minutes before serving to allow the flavors to marry.
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12
Transfer to a small serving ramekin and serve immediately alongside your favorite seafood.
💡 Chef's Tips
Always use fresh lime juice; bottled juice will make the sauce taste metallic and flat. For a brighter green color, blanch the coriander leaves for 5 seconds and shock in ice water before blending them into the sauce. If the sauce is too spicy, add a teaspoon more of palm sugar rather than water to keep the consistency thick. Using a mortar and pestle releases essential oils that a food processor blades simply cut through, resulting in a much deeper flavor profile. This sauce keeps well in the fridge for up to 3 days, though the vibrant green color will dull slightly over time.
🍽️ Serving Suggestions
Serve alongside charcoal-grilled jumbo river prawns or butterflied lobster tails. Use as a dressing for a 'Pla Goong' (Thai Spicy Shrimp Salad) with lemongrass and mint. Pair with raw oysters on the half-shell for a Thai twist on a mignonette. Excellent as a dipping sauce for crispy fried calamari or tempura-style white fish. Accompany with a chilled glass of dry Riesling or a crisp Singha beer to cut the heat.