A simple recipe for vegan fish sauce. Easy to make at home, it will keep for months in your fridge.
Plant-based, non-fishy substitute that works perfectly in all Asian style recipes that call for fish sauce.
INGREDIENTS ------------------
470 ml cups water
60 ml soy sauce
10 g dried wild mushrooms
1 sheet of dried kombu or wakame seaweed
2 garlic cloves, sliced
1 tbsp unrefined salt
splash of rice vinegar
optional additions: roasted garlic / 1 tsp black garlic paste / 1 tsp lemon zest
METHOD ------------------
Place all ingredients in a medium pot and bring to a simmer over medium heat, stirring frequently.
Continue simmering until reduced by half. If you have time, leave the mixture covered overnight in a room temperature.
Strain and pour into jar. If liquid is less than 250 ml, add a bit of water. This will ensure the right level of saltiness.
Store in the fridge and use as you would fish sauce, in 1 to 1 ratio.
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