Vegan fish sauce

AuthorElisa BookerDifficultyBeginner

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

Yields1 Serving
Prep Time5 minsCook Time1 hr 10 minsTotal Time1 hr 15 mins

 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

1

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

2

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

3

Strain the seaweed retaining the liquid

4

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

5

Add seaweed liquid and simmer for 30 mins

6

Add wakame powder and simmer for 10 more minutes

7

Should have reduced by at least half again

8

Store in airtight container in fridge

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

1

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

2

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

3

Strain the seaweed retaining the liquid

4

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

5

Add seaweed liquid and simmer for 30 mins

6

Add wakame powder and simmer for 10 more minutes

7

Should have reduced by at least half again

8

Store in airtight container in fridge

Vegan fish sauce

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