Name: Vegan fish sauce
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Ingredients: 30g dried seaweed (I use wakame); 1 tsp wakame powder (made by grinding the dried seaweed in pestle and mortar); 8 peppercorns; 2 cups light soy sauce (or tamari); 2 cloves garlic smashed; 2 dried shiitakes; 2 cups water plus extra if required

AuthorElisa BookerDifficultyBeginner

Great vegan version of the classic Asian ingredient to substitute in any recipe

Yields1 Serving

Prep Time5 minsCook Time1 hr 10 minsTotal Time1 hr 15 mins

30g dried seaweed (I use wakame)

1 tsp wakame powder (made by grinding the dried seaweed in pestle and mortar)

8 peppercorns

2 cups light soy sauce (or tamari)

2 cloves garlic smashed

2 dried shiitakes

2 cups water plus extra if required

Add 2 cups of water to the seaweed in a pan and bring to the boil

Simmer with lid on for 30 mins (liquid should more than half...if liquid reduces too much add a little more as necessary)

Strain the seaweed retaining the liquid

Rinse pan and add the soy sauce along with peppercorns, shiitakes and garlic - bring to the boil

Add seaweed liquid and simmer for 30 mins

Add wakame powder and simmer for 10 more minutes

Should have reduced by at least half again

Store in airtight container in fridge

Ingredients