International / basics / Sauces & condiments
Fish Sauce (Vegan)
This vegan fish sauce imitation is intended to mimic the umami flavor of the original, which is derived from anchovies.
Ingredients
- dried seaweed, shredded1 1/2 cup
- water4 cup
- garlic, very large; crushed but not peeled3 clove
- black peppercorns1 1/2 tbsp
- dark soy sauce, Chinese1/2 cup
- water, extra; boiling; as needed
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Place the seaweed in a pot and add 4 cups of water.
Bring to a boil, then turn down the heat to keep it bubbling along.
Cook for 20 minutes.
Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
Bring back to a boil, then boil fairly high for at least ½ hour.
At that point, begin to taste (just a little, though—it's strong).
When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
Strain through fine mesh or a coffee filter and allow to cool.
Region evidence: no stated origin (basic dish)
