Whole crispy seabass with sour fruits nham jim

Nham jim is a classic thai dressing that means 'dipping sauce'. It's an integral part of many seafood dishes and usually a combination of salty, sweet, spicy and sour...
  1. Firstly using a pestle and mortar, pound the coriander root, garlic, then chillies (in that order) to a coarse paste, using the pinch of salt as an abrasive, if necessary.
  2. Next add the sugar and pound for a further few seconds. This should leave you with a relatively smooth paste, though a little chunk is not the end of the world.
  3. Finally, add the lime and mandarin juices and the fish sauce. The sauce should taste sweet, salty, sour and hot. An exact recipe is impossible, as ingredient strengths vary, depending on where they are grown, so adjust the seasoning to suit your tastes.
  4. Next Deep fry the seabass in 180 degree oil for 6 minutes until crispy and golden on the outside and soft on the inside, remove and allow to rest for 2 minutes.
  5. Serve the fish scattered with julienne ginger, sweet basil and covered in the nham jim dipping sauce. For a big meal eat accompanied with sticky rice to mop up all the juices.

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Recipe Information

Serves
2
Difficulty
Intermediate

Ingredients

  • 1 seabass, roughly 250-300g, cleaned, gutted and scaled with bloodline removed
  • 5 tbs nham jim (see below for ingredients)
  • 10g, picked Thai sweet basil
  • 10g, ginger, peeled and julienne
  • 10g picked and washed coriander
  • 2 teaspoons fish sauce
  • 1 teaspoon thick tamarind water
  • 1 seabass, roughly 250-300g, cleaned, gutted and scaled with bloodline removed
  • 5 tbs nham jim
  • 10g, picked Thai sweet basil
  • 10g, ginger, peeled and julienne
  • 10g picked and washed coriander
  • 2 teaspoons fish sauce
  • 1 teaspoon thick tamarind water

For the nham jim: 

  • 2 tablespoons coriander root
  • 8 garlic cloves, peeled
  • 8 green bird’s eye chillies (scuds)
  • a pinch coarse sea salt
  • 2 tablespoons caster sugar
  • 5 limes, juiced
  • 2 mandarins, juiced (or clementine)
  • 4 tablespoons fish sauce
Nham jim is a classic thai dressing that means 'dipping sauce'. It's an integral part of many seafood dishes and usually a combination of salty, sweet, spicy and sour...
  1. Firstly using a pestle and mortar, pound the coriander root, garlic, then chillies (in that order) to a coarse paste, using the pinch of salt as an abrasive, if necessary.
  2. Next add the sugar and pound for a further few seconds. This should leave you with a relatively smooth paste, though a little chunk is not the end of the world.
  3. Finally, add the lime and mandarin juices and the fish sauce. The sauce should taste sweet, salty, sour and hot. An exact recipe is impossible, as ingredient strengths vary, depending on where they are grown, so adjust the seasoning to suit your tastes.
  4. Next Deep fry the seabass in 180 degree oil for 6 minutes until crispy and golden on the outside and soft on the inside, remove and allow to rest for 2 minutes.
  5. Serve the fish scattered with julienne ginger, sweet basil and covered in the nham jim dipping sauce. For a big meal eat accompanied with sticky rice to mop up all the juices.

Browse by tags

Recipe Information

Serves
2
Difficulty
Intermediate

Ingredients

  • 1 seabass, roughly 250-300g, cleaned, gutted and scaled with bloodline removed
  • 5 tbs nham jim (see below for ingredients)
  • 10g, picked Thai sweet basil
  • 10g, ginger, peeled and julienne
  • 10g picked and washed coriander
  • 2 teaspoons fish sauce
  • 1 teaspoon thick tamarind water
  • 1 seabass, roughly 250-300g, cleaned, gutted and scaled with bloodline removed
  • 5 tbs nham jim
  • 10g, picked Thai sweet basil
  • 10g, ginger, peeled and julienne
  • 10g picked and washed coriander
  • 2 teaspoons fish sauce
  • 1 teaspoon thick tamarind water

For the nham jim: 

  • 2 tablespoons coriander root
  • 8 garlic cloves, peeled
  • 8 green bird’s eye chillies (scuds)
  • a pinch coarse sea salt
  • 2 tablespoons caster sugar
  • 5 limes, juiced
  • 2 mandarins, juiced (or clementine)
  • 4 tablespoons fish sauce