recipe: nam jim oysters by kelvin shaw

Preparation time: 15 mins

Cooking time: 1 hour

Skills needed: beginner

Serves: 3 doz oysters


3tbs    Palm Sugar

1          Long Red Chilli seeded and diced

1          Stick of lemongrass top inch and bottom inch discarded then thinly slice

1          Bunch of coriander, washed thoroughly and sliced stems & leaves

2          Limes

1          Orange

2tsb     Sea salt

4tbs    White wine vinegar

1          Garlic cloves minced

1tbs     Fish sauce

1tbs     Minced fresh young ginger

1tbs     water


Place the vinegar and water into a small saucepan and place on to a stove on a low heat, once a slow simmer is reached add the palm sugar. Stir until the sugar has completely dissolved then remove from the heat, add the fish sauce then set aside and allow to cool. While the liquid is cooling add the chilli, lemongrass, coriander and ginger into a mortar and pestle, zest the orange and one of the lemons into the pestle and grind the mixture for 30 seconds. Transfer to a stainless steel bowl and then add all of the juiced citrus. Once the mixture has cooled to below 59 degrees pour over the aromats and allow to cool to below 4 degrees in a refrigerated space stirring occasionally. Place into a serving vessel and serve with Tuncurry Sydney Rock Oysters.


If palm sugar is unavailable, substitute with brown sugar but reduce the amount down by 1tbs

To add a twist replace the fish sauce with 2 tbs of soy and ½ tsp of rose water

To obtain a better flavour from the lemongrass use the back of the knife to bruise the lemongrass before slicing.

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