Thai Seafood Sauce (nam jim seafood)
The ultimate condiment for seafood that Thai people cannot live without. This spicy, garlicky, tart sauce is a must have for any Thai seafood meal. You'll go back to butter and tartar sauce again!
Ingredients
- 2-5 Thai chilies, to taste
- 4 cloves garlic
- 6-7 cilantro stems, chopped (see note 1)
- 2 tablespoon fish sauce
- 3 tablespoon lime juice
- 1 tablespoon finely chopped palm sugar, or light brown sugar
Notes
- The amount of cilantro stems can be increased up to double the amount to mellow out the strength of the sauce. This sauce is an intensely flavoured sauce and a little goes a long way, but it can be adjusted if you find it too intense. Adding a tablespoon of water to the sauce works too.
Instructions
If using a mortar and pestle:
- In a mortar and pestle, pound garlic, chilies and cilantro stems into a paste.2-5 Thai chilies, 6-7 cilantro stems, 4 cloves garlic
- Add the palm sugar and pound until dissolved.1 tablespoon finely chopped palm sugar
- Add fish sauce and lime juice; swirl the pestle to mix. Store in the fridge in a tightly sealed container.2 tablespoon fish sauce, 3 tablespoon lime juice
If using a blender (for making large enough amount to blend)
- Combine all ingredients in the blender and blend on medium speed just until there are no more big chunks. You do not want to completely liquefy it; you want to see some visible chili seeds and little bits.
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