Vegan / Vegetarian Fish Sauce

Note:
It’s no secret that I love the flavours of different Asian cuisines. Fish sauce has always been a tricky one to navigate in recipes, up until now! Here are two great recipes from theKitchn and the Chubby Vegetarian, each one with its own fantastic flavour. Each recipe makes 2-3 cups and can be used to replace equal amounts of fish sauce in recipes.

Chubby Vegetarian’s Fish Sauce

Ingredients:
1 cup of water
1 tablespoon of crushed garlic
1 teaspoon of red pepper flakes
1 large piece of kombu (rinsed briefly under cold water)
1 1/4 cups of dried shiitake mushrooms
1/2 cup tamari or gluten-free soy sauce
1 tablespoon of sugar / sweetener
2 teaspoons of sea salt
1 tablespoon of peppercorns
1 teaspoon of freshly grated ginger
2 tablespoons of rice vinegar or apple cider vinegar
The juice of 1 lemon
The juice of 1 lime

Instructions:
1. In a medium pot over hight heat, bring the water along with the other ingredients to a boil.
2. Cover, and reduce to a simmer.
3. After 25-30 minutes, strain and return liquid to the pot.
4. Continue to simmer until the mixture is down to about 2-3 cups.
5. Remove from heat and allow mixture to cool.
6. Store in an airtight container in the fridge for up to 6 weeks.

Kudos:
View the original recipe here — http://chubbyvegetarian.blogspot.com.au/2013/01/vegetarian-fish-sauce.html

 

theKitchn’s Vegan Fish Sauce

Ingredients:
1 1/2 cups of shredded seaweed (I use wakame)
6 cups of water
6 fat cloves garlic, crushed but not peeled
1 tablespoon of peppercorns
1 cup of gluten-free mushroom soy sauce (or a sweet gluten-free soy sauce)
1 tablespoon of miso

Instructions:
1. Combine wakame, garlic, peppercorns and water in a large sauce pan and bring to a boil.
2. Lower heat and simmer about 20 minutes.
3. Strain and return the liquid back to the pot.
4. Add soy sauce, bring back to a boil and cook until mixture is reduced and almost unbearable salty.
5. Remove from heat and stir in miso.
6. Decant into a sterilised bottle and keep in the refrigerator.

Kudos:
View the original recipe here – http://www.thekitchn.com/recipe-vegan-fish-sauce-130535

About these ads

Categories: Bigger Meals, Snacks

Connect to Vegematarian

Receive updates, make comments.

3 Comments on “Vegan / Vegetarian Fish Sauce”

  1. January 19, 2014 at 2:21 PM #

    I am certainly going to give this a try, as I am not fond of real fish sauce. ;)

    • January 19, 2014 at 2:24 PM #

      Let me know which recipe you like better, Faye :-)

Trackbacks/Pingbacks

  1. 15 Stir Fry Sauces | Vegematarian - January 18, 2014

    […] Stir-Fry Sauce 2/3 cup coconut milk 2 1/2 tablespoons of vegan fish sauce 3 1/2 tablespoons of fresh lime juice 1 1/2 tablespoons of tamari or gluten-free soy sauce 1/3 to […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 102 other followers

%d bloggers like this: