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Thai Seafood Sauce (nam jim seafood)
5 from 14 votes

Thai Seafood Sauce (nam jim seafood)

Thai Seafood Sauce, or nam jim seafood, is a vibrant dipping sauce combining Thai chilies, garlic, cilantro stems, fish sauce, lime juice, and palm sugar. The bright citrus from lime and salty umami from fish sauce balance the heat from fresh chilies and pungency of garlic. It is typically used as a fresh, tangy condiment for seafood, complementing grilled or steamed dishes with a lively spicy kick.

Course: Condiments
Cuisine: Thai

Ingredients

  • 2-5 Thai chilies to taste
  • 4 cloves garlic
  • 5-6 cilantro stems chopped
  • 2 tablespoon fish sauce
  • 3 tablespoon lime juice
  • 2 teaspoon palm sugar or white or light brown sugar, finely chopped

Instructions

If using a mortar and pestle:
    Cup of Yum
  1. In a mortar and pestle, pound garlic and chilies into a paste.
  2. Add the palm sugar and pound until dissolved.
  3. Add cilantro stems and pound into a paste.
  4. Add fish sauce and lime juice; swirl the pestle to mix. Store in the fridge in a tightly sealed container.
If using a blender (for making large enough amount to blend)
  1. 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.