Oysters with Nam Jim sauce

Oysters with a classic Thai dressing that is hot, sour and tangy

  • Recipe courtesy of Simon Henry, Chef at Emberz Restaurant, Cnr Tay St & Racecourse Road Invercargill - 03 219 9076


  • 3 red and chillies
  • 1 clove garlic
  • 1 small knob ginger
  • 3 bunches coriander - reserve 1 for garnish
  • 50g palm sugar
  • 2 tablespoons fish sauce
  • Juice of 2 limes
  • 12 Barnes Wild Bluff Oysters
  • 1/4 pkt rice vermicelli noodles
  • Fresh mint and Vietnamese mint for garnish
  • Crispy shallots


For the dressing

Roughly chop the chillies, garlic and ginger. Add the coriander. Use a mortar and pestle or blender in a food processor until you have a rough paste. Add sugar in small amounts until dissolved. Add fish sauce and lime juice to taste.

To serve
Soak noodles in warm water until soft, drain and toss together with half the herbs and dressing. Remove oyster s from the shell and place a bed of noodles in the shell, return the oyster on top of the noodles, spoon over a little dressing garnish with herbs and crispy shallots then serve

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