What is a vegan substitute for fish sauce?

It's basically a very condensed broth infused with soy sauce -shoyu, tamari, or gluten-free Bragg's Liquid Aminos, dried mushrooms, seaweed, and a few garlic cloves. The broth is simmered and reduced, and flavors become very concentrated. What remains is a very intense salty briny liquid with a deep umami flavor, that to me, comes pretty close to fish sauce. The seaweed really hints of the sea and gives it the "fishiness" it needs without the fish!

Can I use any type of dried mushroom for the vegan fish sauce recipe?

Dried shiitake mushrooms are the best for this recipe. You can also try using other types of dried mushrooms like cremini. However, keep in mind that different mushrooms will add different flavors to the sauce, so the taste may vary slightly.

How long can I store the vegan fish sauce?

You can store the vegan fish sauce in a sealed glass bottle or jar with a tight-fitting lid in the refrigerator for several months. In fact, the flavors will continue to develop and the sauce will become even more flavorful over time. Some people have successfully kept their vegan fish sauce for over a year!

Can I use gluten-free soy sauce or tamari instead of regular soy sauce?

Absolutely! You can use gluten-free soy sauce, tamari, or even Bragg's Liquid Aminos as a substitute for regular soy sauce. This will make the recipe gluten-free and suitable for individuals with dietary restrictions.

Vegan Fish Sauce

Description

This homemade Vegan Fish Sauce is a savory, salty, umami-rich substitute for traditional fish sauce. Easy to make and perfect for Thai and Vietnamese recipes!

Ingredients

Units Scale

4 cups water
1/4 cup soy sauce- shoyu, tamari, or Braggs liquid amino acids
1/2 cup dried mushrooms (like dried shiitakes)
1 4 x 8 inch sheet of dried kombu (seaweed) or wakame seaweed
4 garlic cloves, sliced
2 1/2 tablespoons kosher salt
optional additions- 1 fat shallot sliced, grilled (charred) onion, roasted garlic, black garlic, small splash rice wine, sherry, or rice vinegar. Smoked Shoyu if you can find it, is a great option for the soy sauce.

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Instructions

In a medium saucepan, bring all ingredients to a low boil, then turn down to a simmer over medium heat, uncovered. Simmer gently on low until reduced by half.
Reduce until you have 2 cups of liquid.
If you have time, let this steep overnight, or up to 24 hours, covered on the counter. Then strain into a bowl and pour into a clean glass bottle or jar using a funnel.
Tip: ***If the 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.

Notes

Storage. The Vegan Fish Sauce will keep for up to 3-4 months in the fridge. Probably longer. I’ve had mine for a year. 🙂

Optional additions. Smoked Shoyu adds even more complexity if you can track it down. Grilled or roasted onions, black garlic, or roasted garlic add even more depth. You can get pretty crafty when you start thinking about creating depth and umami, so please, feel free to experiment and play around.

Nutrition

Serving Size: 1 teaspoon
Calories: 1
Sugar: 0.1 g
Sodium: 206.2 mg
Fat: 0 g
Saturated Fat: 0 g
Carbohydrates: 0.2 g
Fiber: 0 g
Protein: 0.1 g
Cholesterol: 0 mg