homemade fish sauce

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!

A really simple homemade vegan ‘fish’ sauce perfect to be used for noodle stir-fries, curries, and more!

Vegan Fish Sauce

coconut sugar ((55 g))

tsp red chili flakes

tsp minced garlic

water ((180 ml))

lime juice ((30 ml))

tsp sea salt (or more depending on desired saltiness)

In a small heatproof bowl, add in the sugar, chili flakes, and garlic. Pour in the boiling water. Mix well until the sugar has dissolved. Add in the lime juice and the salt. You can start with the least amount of salt and just add more depending on your desired saltiness level.

Leave the sauce to cool before storing in an airtight container. Keep the sauce in the refrigerator until ready to use. The flavours will get stronger as it sits. This sauce is good for up to 2 to 3 weeks.

Learn how to make vegan fish sauce at home with just 5 ingredients. This savory condiment is the secret to elevating your dishes to a new level!

pineapple chunks (about 1/2 pineapple)

shiitake mushroom

sugar

soy sauce

MSG (Optional, to enhance the flavor.)

Slice the pineapple. Lay the pineapple on a cutting board and cut off the top and bottom parts. Next, slice the pineapple into 1-inch thick slices. Cut off the peel and discard.Cut it into chunks. Slice each slice into quarters and set aside.

Prepare the pineapple

Soak the shiitake mushroom. Place the dried shiitake mushroom in a small bowl and cover it with 3.5 ounces (100ml) of hot water. Let it rehydrate for about 5 minutes.

Transfer to a saucepan. Transfer the soaking water of the shiitake, pineapple chunks, and remaining water (19.5 ounces/550ml) to a saucepan.

Let simmer. Bring to a simmer over medium heat and let it simmer for 10 minutes uncovered.

Add the salt and simmer again. Next, add the salt, rehydrated shiitake mushroom, and sugar. Let simmer for another 35-40 minutes or until it has reduced to 11.7 ounces (330ml).

Simmer

Strain the fish sauce using a fine sieve mesh and discard the pineapple chunks. You can now stir in the dark soy sauce, giving your fish sauce a beautiful golden brown color.

To store the fish sauce, transfer it to a clean glass bottle and keep it in the refrigerator.

Strain

Hi, I made some Thai Green Papaya Salad yesterday with the vegan fish sauce I hade made with this recipe as an ingredient. I also added a bit of vegan tuna made from a recipe on this platform and a bit of Atlantic dulse as  substitute for salted-dried shrimps required in the original Thai Green Papaya recipe. My kids and Thai friends love the resulting salad 😃 I have also used this vegan fish sauce in multiple Asian recipes calling for fish sauce, and it works great 👍

I gave this a try and it works well. So glad since the brand of vegan fish sauce we found here, with relatively clean ingredients,  is no longer sold. This is even better!

Happy Tet!

Love this fish sauce recipe!!! Better than any bought ones and easy to make. I, however, modified it somewhat and added a small mixture of dried Kombu (dark green seaweed), Atlantic dulse, and spirulina to add the sea/fishy taste and aroma to it. Not having rock sugar on hand, I used coconut/palm sugar and/or a splash of maple syrup instead, all of which add to the sauce’s brown color. Instead of MSG, I used some natural umami powder/liquid from my kitchen. Because I hate wasting food, I plan to keep the solid ingredients to put them in the braised tofu stew pot, also introduced on this platform, without any more salt and adding some maple syrup/honey/coconut sugar/palm sugar. I surely will continue making more vegan fish sauce myself this way in the future! 👍😃😋

Top 3 homemade fish sauce recipes from across the web

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Vegan Fish Sauce

Top 3 homemade fish sauce recipes from across the web

The most viewed homemade fish sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Fish sauce

Vegan Fish Sauce

Vegan Fish Sauce

The most viewed homemade fish sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine