Vegan Fish Sauce Recipe
This vegan fish sauce is salty, funky, ocean-ish umami explosion in a bottle. A few drops will go far, but I’ll understand if you pour the whole darn thing into your pho.
Servings: 2.25 Cups
Calories: 251kcal
Cost: $4
Equipment
Ingredients
- 1 ½ cups water
- 4 shiitake mushrooms caps and stems
- 30 g dried kombu
- 1 tablespoon dried wakame or hijiki
- 2 teaspoons garlic minced
- ¼ cup shallot grated (or red onion)
- ½ cup apple grated
- ¾ cup mirin
- 2 tablespoons coconut sugar or brown sugar
- ¾ cup tamari
Instructions
- Combine the water, shiitake mushrooms, kombu, wakame, garlic, shallot, apple, mirin, coconut sugar, and tamari in a saucepan.
- Set the saucepan over medium heat. After 3 minutes, when the liquid is steaming but not boiling, reduce to your stove’s lowest simmer and cover. Cook for 25 minutes. The liquid should remain at a gentle simmer without boiling.
- Strain through a fine-mesh strainer, pressing firmly on the solids to extract as much liquid as possible. Discard the solids.
- Transfer the strained liquid to a clean container and cool completely before sealing. Store refrigerated and use as needed.
Notes
♨️ Turn Down For What
Low heat only, m’love. Boiling is how you scare all the good flavor into hiding.
🏋️ Press With the Force of 1,000 Wild Ponies
The last squeeze is where all the good stuff is. Don’t throw away the best part.
Nutrition
Calories: 251kcal | Carbohydrates: 59g | Protein: 10g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5008mg | Potassium: 381mg | Fiber: 3g | Sugar: 33g | Vitamin A: 40IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 3mg