Gar­lic Seafood Sauce

The Progress-Index Weekend - - FOOD -

Here’s a recipe for a gar­licky Thai sauce called nam jim, which ba­si­cally means “dip­ping sauce for seafood.” In ad­di­tion to be­ing great for that, it also gives a salt­wa­ter flair to non-seafood dishes thanks to a co­pi­ous amount of fish sauce.

There are as many recipes for nam jim as there are Thai kitchens. My recipe comes from Porn­thip Rodgers, who runs Pagoda Chi­nese and Thai food in Missoula, Mon­tana. • 16 m sc e gar c c o es, pa stak g y pee ed (s e sed soft eck gar c, ot er words); or, preferab y, a c o e or two of a dece t stock • Sma b c of c a tro • 1-2 T a -sty e c es, to taste • 2 mes, q artered a d ready to sq eeze, for abo t ½ c p j ce • ¼ c p fis sa ce • 1/3 c p s gar (or to taste) • 2 Tab es­poo s c cke so p pow­der (opt o a ; s e ses t s as a rep aceme t for MSG) • Sa t, to taste Start by b e d g t e c a tro, gar c a d c es a o g w t s gar, so p pow­der a d me j ce to a coarse s rry. Adj st gred e ts to e s re t ere s too m c of e eryt g, t e add too m c fis sa ce.

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