HOW TO USE NISH SAUCE
A traditional fish sauce is made by fermenting anchovies with salt for up to 12 months or sometimes even longer. It’s used in many different Asian dishes predominately in Vietnam and Thailand, and it’s praised by many for its robust umami flavor profile but not very often for its distinct pungent scent. We found a healthier, cleaner, and more sustainable way to enjoy the delicious flavor of fish sauce.
NISH sauce can be used as a like for like substitute for regular Fish Sauce. Our Nish Sauce is a plant based sustainable version of the popular condiment. Nish Sauce is organic, soy free, gluten free and we use Scottish Seaweed rather than anchovies to capture the taste of the sea.
Nish Sauce is salty and savory, with a hint of seaweed. This sauce delivers the taste of the sea as an umami bomb. Nish Sauce is versatile and tasty. It can be used as a dip, dressing, marinade or as an addition to stir-fries.
Add a little to your burgers, pasta or nut loaf, Nish Sauce gives it a flavor you cannot get anywhere else. When you are sautéing your vegetables or greens, add a splash of Nish Sauce and taste the difference.
Start by adding a little at a time as it is a salty condiment, Nish Sauce can be used as a salt substitute. Salad Dressings made with Nish Sauce, garlic and chili are especially great. You could dip vegetables, cheese or even bread.
Remember that just a little Nish sauce goes a long way. It is best to store it in the fridge after opening.
Yes we can claim to have invented the World’s first Fish Sauce Alternative with an amazing aroma from Scottish seaweed!
Nouc cham sauce