Guest
We went out on the boat with my Dad, in an attempt to go fishing for our supper in beautiful Balscadden Bay, in my hometown village of Howth, Ireland! Unfortunately, we left empty handed, but I picked up some fresh seafood from the local fishmongers and grilled it on the BBQ with my two little helpers. I am addicted to the nam jim dressing recipe here. Its funky, spicy sour umami glory makes for the perfect liquor to douse the charred seafood in hot off the grill! Ingredients (US & METRIC): 1 tbsp olive oil ½ pound/250g Dublin Bay prawns, ½ pound/250g Gambas prawns ½ pound/250g baby squid, cleaned and prepared Sea salt For the nam jim dressing: Juice of 1 lime 1 tbsp caster sugar 3 tbsp fish sauce 2 garlic cloves, finely chopped Small handful coriander, roughly chopped, plus extra for garnishing Get a copy of my latest cook book, Everyday Cook: US AMAZON: UK AMAZON: Check out my meal planning website: Use the code DONAL20 for 20% off at the checkout. Subscribe to my channel: Follow me on Twitter: Like my Facebook page: Follow me on Instagram: Follow me on Pinterest: Shop for my Kitchen Equipment Essentials: Check out my cookbooks:
