Vegan Fish Sauce
24 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 0.5 ounce dried shiitake mushrooms about 2 large dried shiitake mushrooms or a handful of small dried shiitake mushrooms
- ΒΌ cup dried dulse whole leaves, packed
- ΒΌ cup Diamond Crystal kosher salt use about half the amount if you are using a fine grain salt or Morton's kosher salt.
- 2 tablespoons coconut aminos
- 3 cups water
Method
- Break up the dried shiitake mushrooms (including the stems) into small pieces and toss them into a small saucepan. If your dried mushrooms are extra thick and hard to break up by hand, smash them into small pieces with a meat pounder or pulverize them in a mortar and pestle.
- Add the rest of the ingredients to the saucepan and bring the mixture to a boil over high heat.
- Decrease the heat enough to maintain a simmer for 20 minutes, stirring occasionally or until the liquid is reduced by half.
- Strain the mixture through a fine mesh sieve, reserving the liquid and discarding the solids. Cool to room temperature and transfer to a sealed airtight container.