Home Cooking- Vegan Fish Sauce

fish sauce5413

I have been thinking of making thai dishes and almost all recipes requires fish sauce or shrimp paste. Thankfully, I found The Kitchn Blog and the recipe she posted was easy to make and she even explained why fish sauce is important in Thai and Vietnamese cuisine.

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Vegan Fish Sauce (I divided the portions for 1 cup)
(makes about 3 cups)

1 1/2 cups shredded seaweed (I use wakame)
6 cups water
6 fat cloves garlic, crushed but not peeled
1 T peppercorns (I used black peppers)
1 cup mushroom soy sauce (I used vegetarian mushroom oyster sauce)
1 T miso

Combine wakame, garlic, peppercorns and water in a large sauce pan and bring to a boil. Lower heat and simmer about 20 minutes. Strain and return the liquid back to the pot. Add soy sauce, bring back to a boil and cook until mixture is reduced and almost unbearable salty. Remove from heat and stir in miso.

The steps are really easy and within a few minutes the sauce was done. It tasted just like any fish sauce I had without the stinky fish smell and had a aromatic seaweed flavour to it.

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