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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Fish Sauce (Vegan)

Serves 3

This vegan fish sauce imitation is intended to mimic the umami flavor of the original, which is derived from anchovies.

Suits: Pescatarian. Allergens named in the ingredients: Fish, Soy. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 ½ cup shredded dried seaweed
  • 4 cups water
  • 3 very large cloves garlic, crushed but not peeled
  • 1 ½ tbsp black peppercorns
  • ½ cup dark Chinese soy sauce
  • Extra boiling water as needed

Method

  1. Place the seaweed in a pot and add 4 cups of water.
  2. Bring to a boil, then turn down the heat to keep it bubbling along.
  3. Cook for 20 minutes.
  4. Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
  5. Bring back to a boil, then boil fairly high for at least ½ hour.
  6. At that point, begin to taste (just a little, though—it's strong).
  7. When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
  8. Strain through fine mesh or a coffee filter and allow to cool.