Oysters Nam Jim
Cheffie Series
Hello seafood lovers! Get ready to take a culinary journey to the ocean with today's dish: oysters with nam jim sauce. This delectable pairing of freshly shucked oysters and the tangy, spicy flavours of nam jim sauce is the perfect blend of sweet, salty, and sour. Whether you're a seasoned oyster connoisseur or just starting to explore the world of seafood, this dish is sure to delight your senses and leave you wanting more. So, come along with us as we dive into the world of oysters and nam jim sauce!
Nam Jim is a collection of sauces served in Thailand that you can add and adjust to your palate and I LOVE this as a concept. I mean I wrote a book about it. Nam prik is the most famous of the sauces, fish sauce and chilli. Below is a classic name jim for seafood, just enough umami fish sauce with fresh coriander and lime. It’s my favourite sauce for oysters!
In my cookbook I use this delicious sauce as a dipping sauce for crispy tofu nuggz, it’s super versatile.
Philli xoxo
Serves 4
Ingredients
12 Oysters, preferably rock
Osetra caviar
Nam Jim for Seafood
1 tbsp Fish sauce
2 Lime juice, juiced
1 garlic clove, minced
1/2 bunch coriander stems, finely sliced
1/2 tsp sugar
1/2 -1 birds eye green chili, minced
Method
Make a paste with the garlic, coriander and green chilli, I like to use a granite pestle and mortar like a Molcajete.
Mix through the fish sauce, lime juice and sugar and taste and adjust to your palate.
Shuck the oysters, then add them to the sauce and a allow to marinate for a minute before placing in their shells over ice and topping with caviar.
Hope you enjoy! Philli xoxox
