Vegan Fish Sauce
Anyone that has travelled in Asia will know that fish sauce is ubiquitous in many types of Asian cuisine such as Chinese and Thai. This stinky condiment really gives dishes a sense of authenticity. This vegan fish sauce recipe makes use of seaweed that can be purchased in most Chinese food stores.
1½ cups shredded seaweed (wakame)
6 fat garlic cloves, crushed but not peeled
1 Tbsp peppercorns
1 cup mushroom soy sauce or dark soy sauce
1 Tbsp red miso
6 cups water
- Combine the seaweed, garlic, peppercorns and water in a large sauce pan and bring to the boil. Lower the heat and simmer for about 20 minutes.
- Strain and return the liquid back to the pot. Add the soy sauce, bring back to the boil and cook until the mixture is reduced and almost unbearably salty. Remove from heat and stir in the miso.
- Decant into a bottle and keep in the refrigerator. Use one-for-one to replace fish sauce in vegan recipes.
- This recipe makes 3 cups of vegan fish sauce.
Serves 8 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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