Fish-Free Fish Sauce
This vegan, gluten free and allergen friendly “fish” sauce is that je ne sais quoi flavour of East and Southeast Asian dishes that many of us have been doing without.
Do you or someone you know have food allergies or intolerances? They seem increasingly common and it’s often difficult to include everybody safely. I myself have had several hospital visits while attempting to avoid my allergens, which include fish and seafood.
I found this plant-based recipe when googling alternatives to fish sauce. Many Asian meals that I love are often impossible to eat in restaurants without harm (although, when I was younger and more adventurous/less wise*, I tried my best) so, I’ve made my pad thai, spring rolls and stir-fry at home and there has always been something missing. Well now, je le sais! It was the savoury umami of fish sauce.
This is super simple to make and your vegan/gluten free/allergic friends and family will thank you!
*The brain doesn’t finish developing until 25! Explains a lot doesn’t it?!
This sauce gets its complex umami saltiness from these 5 ingredients- sea weed, dried shiitake mushrooms, sea salt, white rice miso, and tamari.
Ingredients
1 1/4 cup water
5 g roasted seaweed snack (1 package)*
1/4 cup dried shiitake mushrooms
2 teaspoons sea salt
1 1/4 teaspoon white rice miso paste
2 tablespoons tamari or soy sauce
*Note: Roasted seaweed snack are a popular school snack right now and are available at most grocery stores. I used the T&T brand, purchased at No Frills.
Fish-Free Fish Sauce
Servings 16 (tablespoon servings) Time 20 minutes
Recipe adapted from Minimalist Baker
Directions
In a small pot bring the water, seaweed, mushrooms and sea salt to a boil. Cover and simmer for 15 minutes.
Pour the broth through a fine strainer and into a bowl or large measuring cup, press down on the mushrooms with a spoon to get out all the liquid and flavours.
Stir in the miso paste and tamari. Taste and adjust seasoning if desired.
Storage
Store covered in the fridge and use in about a month. (Better get cooking!)
Or
Freeze in covered ice cube trays to triple the life of the sauce. I put my ice cube trays in ziploc bags and pop out 1 or two for each recipe. Although they will last indefinitely in the freezer, they may become freezer burned after 3 months.
