Hawkshead Relish No Fish 'Fish Sauce' 150ml

Vegan Fish Sauce

Hawkshead Relish No Fish ‘Fish Sauce’ 150ml delivers the deep, savoury umami character associated with traditional fish sauce, without using fish. Developed as a vegetarian and vegan alternative to fish sauce, it brings that all-important salty, fermented-style depth to dishes where something would otherwise feel missing.

A splash goes a long way in Thai and South-East Asian-inspired cooking. Stir it through Pad Thai and noodle dishes, add it to stir-fries and curries, or combine it with lime, chilli and a touch of sweetness for a punchy dressing. It also works brilliantly with lemongrass, ginger and garlic in marinades, broths and dipping sauces.

At i4C, we love ingredients that solve a genuine kitchen problem, and this is a particularly useful bottle to have around. We use it wherever we'd normally want that savoury backbone from fish sauce – especially in a quick bowl of noodles where a small splash can make the whole thing taste more complete.

Key Features:

• 150ml bottle.
• Developed as a fish-free alternative to traditional fish sauce.
• Packed with savoury umami character.
• Suitable for vegetarian and vegan cooking.
• Concentrated format means only a small amount is needed in many recipes.
• A useful store-cupboard ingredient for Asian-inspired cooking.

Recipe Inspiration:

• Make a vegetarian Pad Thai with rice noodles, tofu, beansprouts and peanuts, using Hawkshead Relish No Fish ‘Fish Sauce’ to add savoury depth to the sauce.
• Mix No Fish ‘Fish Sauce’ with lime juice, chilli and sugar to create a punchy Thai-style dressing for crunchy salads and noodle bowls.
• Add a splash to a coconut curry with lemongrass, ginger, vegetables and fresh herbs to bring extra savoury depth to the broth.
• Stir it into a quick vegetable stir-fry with soy sauce, garlic, ginger and sesame oil, then serve with jasmine rice.

Why is fish sauce important in South-East Asian cooking?

Traditional fish sauce contributes saltiness alongside a powerful savoury quality known as umami. It is used as a seasoning in many dishes rather than simply as a sauce, helping balance sweet, sour, salty and spicy flavours.

What is umami and why does it matter in cooking?

Umami is one of the five basic tastes, alongside sweet, sour, salty and bitter. It is often described as deeply savoury and can make sauces, broths and cooked dishes taste fuller and more rounded.

Should a fish sauce alternative be added during cooking or at the end?

Both approaches can work. Adding a little during cooking allows its savoury character to become integrated into sauces, curries and broths, while a carefully measured splash towards the end can help adjust the final seasoning without requiring more salt.

Ingredients:

Seaweed Extract (Water, Kelp, Sea Salt) Soy Free sauce (Water, Balsamic Vinegar (Acetic Acid, Cooked Grape Must), Coconut Aminos (Coconut Sap, Sea Salt), Treacle, Tamarind, Yeast Extract, Vegan Vegetable Stock (maltodextrin, potato starch, onion, carrot, parsley, parsnip, lovage, bay, turmeric)), Sea Salt, Garlic, Ginger, White Pepper,

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.