How to make Vegan Fish Sauce! - a plant-based substitute for fish sauce that adds depth and umami flavor to Asian dishes. Gluten-free adaptable!

Vegan Fish sauce 

water

soy sauce– shoyu, tamari,

dried mushrooms (like dried shiitakes)

x 8 inch sheet of dried kombu (seaweed) or wakame seaweed

garlic cloves, sliced

salt

shallot

Bring all to a simmer in a medium pot, uncovered, over medium heat. Simmer on low until reduced by half.  You should have about 2 cups of liquid.

If you have time, let this steep overnight, or up to 24 hours, covered on the counter. Then strain and pour into a clean glass bottle or  jar.

***If liquid is less than 2 cups, add water to make it 2 cups. This will ensure the right amount of saltiness.

Store in the fridge and use as you would fish sauce, one to one.

So I think I used too much seaweed. It was hard to judge an amount since I only had wakame flakes instead of a sheet to work with but boy did it expand to take over the pot. Regardless this recipe seems pretty forgiving because the end result still tastes awesome. Obviously it does not taste like fish sauce but it packs a powerful umami punch which is basically the point anyway. Thank you for providing a great ingredient to add to my vegetarian dishes that were juuuust missing something.

Wow! Liquid gold, I add both roasted garlic &amp; greatly roasted red onion. So happy to now be able to make my favourite Thai dishes for my vegan and shellfish allergic friends.  This fish sauce recipe is even better than the real stuff, cheers

How do you measure 1/2 cup dried shiitakes? Lots of air around those stuff caps &amp; stems! Can you tell us the weight, please?

This is my go-to vegan fish sauce. My husband became a vegetarian 2 years ago after having increasingly horrible digestive issues. 

He is a huge lover of Asian cuisine and we found your sauce and make it in large quantities. We store it in bpa free squirt bottles in our fridge. 

I am half Filipino and use it on any native dish that calls for “Patis”, our traditional fish sauce. 

I even use it in meat-based dishes to add extra flavor. Thanks for a wonderful recipe.

Thank you so much for a Vegan fish sauce that can easily be adapted to be gluten or even soy free (via coconut aminos or the like).  We use tamari since I have a gluten intolerance.  Have made this fishless sauce/seaweed sauce three times now.  Letting it steep overnight and filtering it right away.  Letting it steep overnight is definitely a must!  Gives a deeper color and richer flavor.  A little goes a long way when using it.  Recently I made it with kelp sheets instead of kombu, and I actually like the flavor even more.  I usually use a 1 oz package of dried shiitakes, because they are expensive if bought organic.  Not sure how many cups that comes out to.  We always add a shallot or a quarter of red onion or both!  The other thing I love about this sauce is that it can stand in and add those umami flavors that processed Chinese or Asian sauces do in recipes without the preservatives, caramel color, wheat gluten and added sugars.  Thank you again!

vegan fish sauce

Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 2

Cost: $3.30 /serving

Author : Sylvia Fountaine

Ingredients

Instructions

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