In SE Asian cooking, fish sauce is an essential component of the Thai holy flavour grail of hot, sour, salty, sweet. But it's no good if you avoid consuming animals. My vegan fish sauce, on the other hand, delivers that essential umami-bomb, is really easy to make, and is good to go in only two minutes. I call that a win!

How To Make Vegan Fish Sauce

nori

water

tbsp all-purpose soy sauce

1½ tbsp dried shiitake powder

1½ tbsp white miso paste

tsp bean curd

tsp rice vinegar

garlic powder

½ tsp double concentrate tomato purée ((aka tomato paste))

⅛ tsp coarsely-ground black pepper

Blender

Put all of the ingredients into a high-speed blander, and blitz for a few seconds, until you have a liquid with no discernible bits.

Strain through a piece of muslin into a glass bottle or jar with a tight-fitting lid.

Keep in the fridge for up to three months.

Use 1:1 in recipes which call for fish sauce

Mine turned out a milky colour and filtering the bits of nori etc out was nearly impossible. Gunna just see how it turns out after a week in the fridge as the sediment settles. It Tastes good but I dont think the fermented bean curd I got is the same as yours. Mine is salty and very tasty but I wouldnt say its funky, it has little to no smell.

Ewwww I enjoyed hearing about the literal translations but also kind of wish I didn't know them now haha. This looks great and a much more appealing alternative. I'm not sure if I've ever seen fermented tofu before - is there a specific name it goes by?

Just in right time! Speaking of synchronicity, hehe... just what we needed. Because about the year ago we got all crazy for Corean cuisine which has many great plant based dishes but apart from soy sauce, most common ingredients are fish sauce and oyster sauce.  As vegetarian/vegan family we were eager to cook all those great dishes but weren't so eager to use something that was made from fish or oysters. And what to use instead? Especially in our corner of the world where such condiments are rare, expencive and mostly, you don't know the brands, you don't know what are they made of really (with all those E-xyz things in ingredients list, especially thickening agents, hidden gelatines and stuff). 

So it's so great to find a post like this. So informative, smart and with right informations for vege/vegan people to know. Especially if you've been places, seen stuff, done your homework thoroughly with historical facts... and then presenting it to us.

Thank you, Nico, we'll be using this sauce soon! It's simple, we do have everything we need in our pantry so I'm off to make some!

Nico, firstly "leakage of anchovies" ewwwww.
Secondly I can't tell you how many times people have asked me how I sub for fish sauce.
 I tell them the extra little things I add to a recipe to get that funky umami flavour like miso, nori and fermented sh@*. Now I can just send them your way and get them out of my hair.
 Great recipe! You are a work horse. -Hanne

how to make vegan fish sauce

Prep Time: 2 minutes

Total: 2 minutes

Author : Nico

Ingredients

Instructions

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