Bhutanese Organic Dried Fish Ezay (200g)

Briny, umami-rich seafood ezay made with sustainably harvested dried fish from Sarpang.

Most people don’t expect seafood from a Himalayan bound kingdom. But Bhutan has its own sustainably harvested dried fish from the fast-flowing rivers of Sarpang, near the subtropical plains. We’ve taken that briny, umami-rich dried fish, rehydrated and flaked it, then married it with fire-roasted organic chilies, mixed vegetables, and a whisper of Sichuan pepper for that signature tongue-tingling lift.

The result is an Ezay like no other: deeply savory, with a gentle fermented funk, a bold chili kick, and a surprising coastal-meets-mountain harmony. It’s naturally preserved through traditional drying, salt, and acidity with no artificial preservatives & no MSG.

How to enjoy this unique condiment (even if you’ve never tried dried fish before):

The Traditional Bhutanese Way: Serve a small spoonful alongside a bowl of hot red rice and Suja (butter tea) . The creamy, salty tea balances the briny heat perfectly. It’s also a classic companion to arra (traditional rice wine) or any cold beer like Serja.
For the Adventurous Eater in Bangkok: Use it as a flavor bomb for som tam (green papaya salad) where the dried fish Ezay adds incredible depth. Or stir a teaspoon into tom yum or a spicy rice porridge (jok) for an instant umami kick.
Modern Pairings: Spread a thin layer on grilled corn on the cob, mix into cream cheese for a spicy fish dip with crackers, or toss with steamed Asian greens (gai lan, choy sum) and a splash of lime juice. It also elevates fried eggs and avocado toast for a bold breakfast.

Handmade by the Sherchok Women Group which is a Bhutanese community enterprise empowering rural women, this Ezay is both a culinary adventure and a story of economic independence. Ready to eat straight from the pouch.

Gross weight: 200g

History of Bhutanese Organic Dried Fish Ezay (200g)

Fish has been consumed in Bhutan for centuries, particularly in the southern river valleys like Sarpang, where the Manas and other river systems provide tilapia, carp, and native species. Traditional drying techniques using sun-wind drying on bamboo racks preserved fish for the lean winter months, a practice shared across Himalayan and Southeast Asian cultures.

Ezay is a cornerstone of Bhutanese cuisine, it is a chili-based condiment served alongside nearly every meal. While most Ezay is vegetarian, the Dried Fish Ezay originates from the southern lowlands of Bhutan, particularly Sarpang and the Gelephu region, where warm climates and river systems provide access to small freshwater fish. The fusion of dried fish with fire-roasted chilies (Ema) , Zoedthey (fermented yak cheese) , and local aromatics like Sichuan pepper (thingye) and perilla seed oil represents a unique culinary crossroads: lowland river flavors meeting highland pastoral traditions. This particular recipe is produced by the Sherchok Women Group, a community-based enterprise founded to create sustainable livelihoods for rural women in Bhutan. By blending traditional food preservation knowledge with modern small-batch production, they preserve not just ingredients but also cultural heritage and gender equity, all under the philosophy of Gross National Happiness.

Nutritional Value of Bhutanese Organic Dried Fish Ezay (200g)

Nutrient

Range

Calories

280

Protein

Fat

12g

Carbohydrates

74g

Fiber

Sodium

1200

Dietary Details:

No MSG (naturally flavored)
No Artificial Preservatives (preserved by drying, salt, acidity)
Contains Fish (not vegetarian/vegan)
Gluten-Free (naturally)
Low Sugar
Contains fish – not suitable for vegetarian/vegan diets
Contains dairy trace from Zoedthey

Health & Lifestyle Benefits:

High-Quality Animal Protein: The dried fish provides concentrated, shelf-stable protein essential for muscle repair and satiety—especially valuable in traditional highland diets where fresh meat was scarce.
Omega-3 Fatty Acids: Small river fish are naturally rich in omega-3s (EPA/DHA), which support heart health, brain function, and reduce inflammation.
Metabolism & Circulation: Fire-roasted chilies deliver capsaicin, which boosts metabolism and promotes blood flow. Sichuan pepper adds a unique hydroxy-alpha-sanshool compound that stimulates nerve endings and aids digestion.
Mineral Boost: Dried fish is an excellent source of calcium (from edible small bones), phosphorus, and iron—important for bone health and preventing anemia.
Gut-Friendly Fermentation: The inclusion of Zoedthey (fermented yak cheese) adds natural probiotics, while the vegetable oils (perilla seed oil, vegetable oil) provide healthy fats for nutrient absorption.
Women-Empowered Food: Every purchase directly supports the Sherchok Women Group, contributing to rural women’s economic independence in Bhutan—a social benefit as valuable as the nutritional one.

How to make Bhutanese Organic Dried Fish Ezay (200g)?

Because Dried Fish Ezay is a ready-to-eat condiment, here are three authentic ways to build a meal around it:

Dried Fish Ezay Red Rice & Egg Bowl: Cook Bhutanese red rice or jasmine rice. Top with a fried or soft-boiled egg, sliced cucumber, and fresh herbs (coriander, mint). Add 1-2 teaspoons of Dried Fish Ezay on the side. Mix the Ezay into the rice and egg as you eat and the briny, spicy flavors transform a simple bowl into a complex, satisfying meal.
Spicy Ezay Noodle Soup: Prepare a light broth (chicken, vegetable, or miso). Add cooked noodles (rice noodles or ramen). Off the heat, stir in one teaspoon of Dried Fish Ezay per bowl. The heat and dried fish umami bloom beautifully in hot liquid. Top with scallions and a squeeze of lime. No need for fish sauce or shrimp paste since the Ezay provides everything.
Ezay-Glazed Grilled Vegetables: Toss sliced eggplant, zucchini, bell peppers, and onions with a little oil. Grill or roast until charred. In a small bowl, mix 1 tablespoon of Dried Fish Ezay with 1 tablespoon of lime juice and 1 teaspoon of honey or palm sugar. Drizzle over the hot vegetables. Serve with extra Ezay on the side as a dipping sauce. The smoky, briny, spicy combination is unforgettable.