Vegan fish sauce

By Elisa Booker

September 11, 2017

Great vegan version of the classic Asian ingredient to substitute in any recipe

  • Prep: 5 mins
  • Cook: 1 hr 10 mins

Ingredients

30g dried seaweed (I use wakame)

1 tsp wakame powder (made by grinding the dried seaweed in pestle and mortar)

8 peppercorns

2 cups light soy sauce (or tamari)

2 cloves garlic smashed

2 dried shiitakes

2 cups water plus extra if required

Directions

1Add 2 cups of water to the seaweed in a pan and bring to the boil

2Simmer with lid on for 30 mins (liquid should more than half...if liquid reduces too much add a little more as necessary)

3Strain the seaweed retaining the liquid

4Rinse pan and add the soy sauce along with peppercorns, shiitakes and garlic - bring to the boil

5Add seaweed liquid and simmer for 30 mins

6Add wakame powder and simmer for 10 more minutes

7Should have reduced by at least half again

8Store in airtight container in fridge

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