A staple at Thailand's seafood stalls, nam jim talay is built on a balanced sour-sweet base of fish sauce, lime juice and sugar, then sharpened with garlic, chilli and coriander for a sharp, fresh finish.
Whisk the fish sauce, lime juice and sugar together in a bowl for 5 minutes until the sugar fully dissolves.
Add the minced garlic, chopped chilli and coriander to the mixture and stir for 5 minutes.
Let the sauce rest at room temperature for 10 minutes before serving, so the flavours can come together.
If you don't remove the chilli seeds while chopping, the sauce turns far sharper than expected; add half first and taste it. Allergens: contains fish.
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