Nam Jim Seafood
This sauce relies on the contrast between the heat of fresh chilies and the acidity of lime. It is best used immediately, while the citrus is bright and the cilantro stems provide a fresh, herbal crunch.
Acknowledge the heat level
The potency of bird's eye chilies varies wildly; start with fewer than you think you need, taste, and add more.
- mortar and pestle
- citrus juicer
- small mixing bowl
What goes in.
- 5-10bird’s eye chilies
- 5 clovesgarlic, peeled
- 3 tbspfresh cilantro stems and leaves, finely chopped
- 1/4 cupfresh lime juice
- 3 tbspfish sauce
- 1 tbsppalm sugar, finely grated
Bruising, not blending
Use the mortar to bruise the garlic and chilies into a coarse paste. This releases the oils and fragrance better than a food processor, which tends to over-liquefy the ingredients.
The method.
Crush the aromatics
Place the bird’s eye chilies, garlic, and a pinch of sugar into the mortar. Pound until you have a coarse, fragrant paste.
Incorporate the herbs
Add the cilantro stems to the mortar and give them a few light smashes to release their aroma. Do not turn them into a puree.
Whisk the liquids
Transfer the mixture to a bowl. Stir in the fish sauce, lime juice, and remaining palm sugar. Ensure the sugar is fully dissolved.
Adjust balance
Taste the sauce. It should be punchy and bright. If it is too salty, add a drop more lime juice; if too acidic, add a tiny bit more sugar.
Other turns to take.
Sweet-leaning
Increase the palm sugar to 2 tablespoons if serving with especially spicy or fatty grilled fish.
Garlic-forward
Use 8 cloves of garlic and omit the cilantro stems for a sharper, more pungent profile.
When it doesn't go to plan.
Always use fish sauce of good quality; look for one with only anchovy extract and salt on the label.
Fresh lime juice is non-negotiable; bottled juice lacks the necessary floral brightness.
If you lack a mortar and pestle, mince the garlic and chilies as finely as humanly possible with a knife before stirring.
The ones that keep coming up.
Can I make this ahead of time?
You can prep the aromatics early, but stir in the lime juice and fish sauce only minutes before serving to keep the flavors bright.
How long does it keep?
The flavor changes as the garlic sits in the acid. Consume it within a few hours for the best experience.
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