Thai · Thailand
Charred whole fish, nam jim heat, lime and fish sauce — Thailand’s clearest grilled-fish plate.
Prep
20 min
Cook
20 min
Servings
2–3
Difficulty
Easy
Nam jim seafood is the sharp, salty, hot, sour sauce that makes Thai grilled fish taste finished. The fish can be sea bass, snapper, or another firm whole fish — the sauce does the talking.
Serve with sticky rice or jasmine rice, then compare grill rooms when you travel using our restaurant checklist.
Pat the fish dry. Score each side 3 times. Rub with oil and salt. Rest 10 minutes while you heat the grill.
Pound garlic, chillies, coriander stems, and sugar to a paste. Stir in fish sauce and lime. Taste: it should be hot, sour, salty, and barely sweet.
Grill over hot coals or a grill pan until the skin is charred and the flesh near the bone is just opaque, about 8–12 minutes per side depending on thickness. Rest 3 minutes.
Spoon nam jim over the fish or serve alongside. Add cucumber and herbs. Eat immediately.
Dine out
Want the restaurant version in Bangkok? See seafood restaurants in Bangkok · Thailand
Any fresh whole firm fish: sea bass, snapper, or barramundi. Avoid fragile thin fillets that fall through the grate.
As spicy as you make it. Start with fewer bird’s eye chillies; you can always add more. Lime and fish sauce should still be loud.