Vegan Fish Sauce
The ultimate umami flavor without any seafood! This Vegan Fish Sauce is quick to make and perfect for enhancing a variety of dishes. You'll love how it adds depth to your meals. Try it tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Saucepan
- Large Pot
Ingredients
- 0.5 ounces Dried Shiitake Mushrooms about 2 large dried shiitake mushrooms or a handful of small dried shiitake mushrooms
- 0.25 cup Dried Dulse whole leaves, packed
- 0.25 cup Kosher Salt use about half the amount if you are using a fine grain salt or Morton's kosher salt.
- 2 tablespoons Coconut Aminos
- 3 cups Water
Instructions
- Break up the dried shiitake mushrooms (including the stems) into small pieces and toss them into a small saucepan. If your dried mushrooms are extra thick and hard to break up by hand, smash them into small pieces with a meat pounder or pulverize them in a mortar and pestle.
- Add the rest of the ingredients to the saucepan and bring the mixture to a boil over high heat.
- Decrease the heat enough to maintain a simmer for 20 minutes, stirring occasionally or until the liquid is reduced by half.
- Strain the mixture through a fine mesh sieve, reserving the liquid and discarding the solids. Cool to room temperature and transfer to a sealed airtight container.
Notes
- Nutrition: Nutrition facts are for 1 tablespoon of vegan fish sauce.
- Storage: You can store the vegan fish sauce in a sealed airtight container for up to a month.
- Freezing: You can also freeze the sauce for up to 3 months. Because of the high salt content, the sauce may not freeze solid, but that’s okay!