Vegan Fish Sauce
Ingredients
The sauce
-
4
cups
water
-
¼
cup
soy sauce (shoyu, tamari, or Bragg's liquid amino acids)
-
½
cup
dried mushrooms (like dried shiitakes)
-
1
sheet
dried kombu (seaweed) or wakame seaweed (4 x 8 inches)
-
4
cloves
garlic (sliced)
-
2½
tablespoons
kosher salt
Optional additions
-
1
fat
shallot (sliced)
-
1
splash
rice wine, sherry, or rice vinegar
-
1
splash
smoked shoyu (if available)
Instructions
- Combine all ingredients in a medium saucepan and bring to a low boil.
- Reduce heat and simmer uncovered until the liquid is reduced by half, resulting in about 2 cups.
- If possible, let the mixture steep overnight or up to 24 hours, then strain out the solids.
- If the liquid is less than 2 cups, add water to reach that amount.
- Store in a sealed container in the fridge and use as a substitute for fish sauce.
Nutrition Facts (estimated)
Servings
16 teaspoons
Calories
1
Total fat
0g
Total carbohydrates
0.2g
Total protein
0.1g
Sodium
206.2mg
Cholesterol
0mg
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