Prepare this recipe for Vietnamese and Thai fish sauce that you can use with meat meals.
Vegan Fish Sauce
Servings
3 Servings
Ingredients
- 1 1/2 cups shredded seaweed like Nori or 2 large pieces Kombu
- 6 cups water
- 8 cloves garlic
- 1 tablespoon black peppercorn whole
- 1/2 cup mushroom soy sauce
- 1/2 cup light soy sauce
- 1 tablespoon Miso paste
Instructions
- Combine seaweed, garlic, peppercorns and water in a large sauce pan and bring to a boil. Lower heat and simmer about 20 minutes. Strain and return the liquid back to the pot. Add both soy sauces, bring back to a boil and cook until mixture is reduced and almost unbearably salty. Remove from heat and stir in miso.
- Pour into a bottle or jar and keep in the refrigerator. Use one-for-one to replace fish sauce in vegan recipes.
I couldn’t find mushroom soy so I just used the regular soy. the kombu did make it briny tasting, but I think that might be the whole idea behind fish sauce.
Does the kombu give this a briny taste? Could it be left out?
The name of this alone makes it worth trying.