Make Vegan Fish Sauce

Sure, it's not really "fish" in the sauce but in an era where vegans are reshaping existing recipes in order to take advantage of the flavours and textures they'd otherwise miss out on, there is a need to find a fish sauce substitute for various dishes, especially in Thai and Vietnamese cuisines. Fish sauce is possible for the vegan cuisine, following the easy and more complex suggestions in this article.

Ingredients

Miso-based vegan fish sauce:

  • 3 tablespoons soy or tamari sauce
  • 1.5 teaspoons of miso paste

Soy and lime vegan fish sauce:

  • 4 tablespoons soy or tamari sauce
  • 1 tablespoon lime juice, freshly squeezed

Seaweed vegan fish sauce:

  • 3/4 cup of wakame seaweed
  • 4 to 5 dried shiitake mushrooms
  • 3 cloves of organic garlic (unpeeled)
  • 1/2 tablespoon dried black peppercorns
  • 3 cups water
  • 1/2 cup soy or tamari sauce
  • 1/2 tablespoon red miso paste

Pineapple-based vegan fish sauce:

  • 1/4 cup warm water
  • 2 tablespoons of raw turbinado sugar
  • 1/4 cup fresh pineapple juice (canned is okay too)
  • 2 tablespoons light sauce or tamari
  • Salt, to taste

Steps

Miso-Based Vegan Fish Sauce

  1. Pour the soy or tamari sauce into a suitable small mixing container or jug. Add the miso paste to the same container.
  2. Mix together vigorously. The miso paste needs to break down completely into the soy or tamari sauce.
  3. Serve or use as required. Once mixed, the miso-based vegan fish sauce is ready to use as needed.

Soy and Lime Vegan Fish Sauce

  1. Pour the soy or tamari sauce into a suitable small mixing container or jug. Add the freshly squeezed lime juice to the same container.
  2. Mix together vigorously. Ensure that the two ingredients have combined by stirring.
  3. Serve or use as required. Once mixed, the soy and lime vegan fish sauce is ready to use as needed.

Seaweed Vegan Fish Sauce

  1. Add the wakame seaweed, shiitake mushrooms, garlic and peppercorns to the large saucepan or pot. Pour in the 3 cups of water.
  2. Bring to the boil. Once it boils, reduce the heat and allow to simmer for approximately 20 minutes.
  3. Strain the solids out of the simmered sauce. Return the remaining liquid to the heat. Boil until the sauce volume reduces in half. The remaining amount should be about 1 1/2 cups.
  4. Remove from the heat. Add the miso paste. Stir to blend through and dissolve the miso paste.
  5. Use as required. It can be served in a small pouring container or jug or used in cooking straight from the saucepan or pot.

Pineapple-based Vegan Fish Sauce

  1. Pour the sugar into a glass or ceramic mixing bowl or large jar. Add the sugar. Stir until the sugar dissolves.
  2. Pour the pineapple juice into the sugar water. Add the light soy or tamari sauce. Stir through to combine.
  3. Cover the bowl. Place into the refrigerator to chill and infuse for at least one hour.
  4. Use as needed. It can be poured into a serving container or added to the recipe as required. The sauce needs to stay refrigerated and used within 4 days.

Tips

  • Fermented soy is the key ingredient to achieving the umami flavour needed, so choose a good quality soy sauce.
  • Saltiness is an important part of substituting fish sauce. It's therefore best to use full-salt soy or tamari versions, where possible.
  • Mixing light and dark soy sauces together can sometimes come up with a sufficient substitute for fish sauce flavour. Adding more salt, a little seaweed and fermented tofu can up the flavour too.

Things You'll Need

  • Small container or jug
  • Mixing implement
  • Serving container (if needed)

Nuanced vegan fish sauce:

  • Saucepan or pot, large
  • Colander or strainer
  • Serving container (if needed)

Pineapple vegan fish sauce:

  • Mixing bowl or large jar, with cover
  • Mixing spoon
  • Serving container (if needed)

Sources and Citations

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