We’re not vegetarian, but I’ve yet to find a fish sauce that even pretends to be organic or sustainable so I just may have to make this. Source.
Vegetarian Fish Sauce Recipe
1 1/2 cup shredded dried seaweed
4 cups water
3 very large cloves garlic, crushed but not peeled.
1 1/2 tbsp. black peppercorns
1/2 cup dark Chinese soy sauce
Extra boiling water as needed
Place the seaweed in a pot and add 4 cups of water.
Bring to a boil, then turn down the heat to keep it bubbling along.
Cook for 20 minutes.
Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
Bring back to a boil, then boil fairly high for at least 1/2 hour.
At that point, begin to taste (just a little, though–it’s strong).
When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
Strain through fine mesh or a coffee filter and allow to cool.
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