Nam jim refers to a wide variety of dipping sauces in Thai cuisine, usually combining salty, sweet, spicy and sour flavours. Here, in Jack Stein’s sticky salmon recipe, as seen on Cooking with the Stars, it’s used to pep up a crisp-skinned salmon fillet, vibrant summer veg and sticky jasmine rice. Packed with flavour and texture, the dish is finished with nutty toasted rice powder and fresh herbs.
Jack Stein
Jack is the son of famous fish aficionado Rick Stein. Since 2017, he’s been chef director across the Stein’s restaurant portfolio, overseeing all the menus and running his own cookery course. He’s a familiar face on screen and has written a cookbook.
30MIN
Total time
Ingredients
Servings
2
For the rice
100 g
M&S Collection Thai hom mali Jasmine rice
plus 2 tbsp for the rice powder
225 ml
water
For the vegetables
100 g
M&S Remarksable Value red cherry tomatoes
100 g
1 bunch
For the nam jim
1 clove
M&S Remarksable Value garlic, minced
1
M&S Remarksable Value red chilli, finely chopped
1 tbsp
1
lime, juice only
2 tbsp
water
