Grilled Pork Fillet with Nam Jim

My nam jim

Nam jim - until I'd read this recipe a little while ago in my search for healthy things to make I'd not ever heard of it. What a travesty! Nam jim (also known as nam chim) is Thai for "dipping sauce". There are a few different variations but all basically tend towards the Thai awesome foursome of sweet, salty, spicy and sour in taste. It is Thailand in a bowl, pure deliciousness, and can be whipped up really quickly so is good for an after work dinner that just makes the soul sing. The original recipe can be found on page 36 of Weight Watcher's Cook it Quick recipe book.

Serves 4  |  5 ProPoints per serve (not including rice)

500g of pork scotch fillet (fat removed)
2 long fresh green chillies
2 cloves of garlic
10cm stick of lemongrass, coarsely chopped
2 green shallots, chopped
1/4 cup (60ml) lime juice
2 tbs fish sauce
2 tbs grated palm sugar (or any other sugar)
2 tbs olive oil
1/2 cup fresh chopped coriander leaves

1. Pre-heat your grill or barbeque over a medium-high heat. Lightly spray the pork with oil and season with salt, then whack it on the barbie. If it's winter or you don't have a barbeque, then you can cook it in a pan on the hob, just make sure you cover it with a lid to ensure it cooks as evenly as possible. Cook for 8-10 minutes, but always check it's cooked all the way through. 
2. Once pork is cooked, transfer to a plate to rest, covered in foil, for five minutes.
3. Put chopped chillies, garlic, lemongrass, shallots, juice, fish sauce, sugar, oil and coriander in a food processor and whizz until just about smooth. 
4. Slice the rested pork thickly and top with nam jim to serve.
5. Serve with steamed rice (3 ProPoints for 1/2 cup) or with blanched broccoli or bok choy (or both) for 0 ProPoints and a feeling of utter virtuousness.