Homemade Vegan "Fish" Sauce
This homemade "fish" sauce is the perfect vegan alternative to use in plenty of Asian-inspired dishes and to enrich any dish of your choice with a cruelty free sea flavour.
Servings: 400 ml (25 tbsp)
Ingredients
- 1 ½ cup Water Filtered; 350 g
- 1 tablespoon Wakame Seaweed
- 1 tablespoon Dulse Seaweed
- 1 tablespoon Capers
- ½ tablespoon Maple Syrup
- ½ tablespoon Liquid Aminos
- 1 teaspoon Miso Paste
- 1 teaspoon Sea Salt
Instructions
- Finely chop the capers to a paste-like consistency.
- Add all the ingredients except for the miso paste to a saucepan and bring it to a boil.
- Heat the sauce for five minutes from when it starts to boil, then turn the heat off and stir in the miso paste.
- Allow the sauce to cool completely at room temperature.
- Filter the vegan fish sauce through a cheese cloth and use straight away or transfer to a jar or ice cubes tray (see notes*).
Notes
This sauce will last up to 1 month in the refrigerator. Alternatively if you don't plan to use it very often of you just want to make a big batch of it, you can pour it in ice cubes containers and store in the freezer for a few months.
One ice cube of sauce is roughly 1 table spoon, that means that every time you need some vegan fish sauce you can defrost as many cubes as you require or even use them straight to the pan to enrich curries, stews, ramens and many other recipes!
For a gluten free version substitute the liquid aminos with sauce sauce and a pinch of MSG or sea salt.
Nutrition
Serving: 10g