How to make a vegan fish sauce, that is easy to make and requires simple ingredients. This fish sauce is perfect to season all your Asian inspired dishes!
You can use this umami-packed condiment to season your stir-fries, add it to your salad dressings, or even as a marinade.
Fish sauce:
Fish sauce is a liquid condiment usually made from fish (anchovies) that have been coated in salt and fermented for up to two years.
It’s widely used in Asian cuisine, to enhance the flavors of certain dishes and add a deep umami punch.
How to make fish sauce vegan:
To recreate the taste of a fish sauce without using fish, I used a combination of mushroom, seaweed, and miso paste.
- First, finely chop dried shitake mushroom or blend in a food processor until they break apart. Measure 2 tablespoons and set aside.
- Cut your nori sheet in half or more to fit in your saucepan.
- In a small saucepan, add water, chopped or blended dried shitake mushroom, wakame seaweed, nori, and dark soy sauce. Bring to a boil on medium heat.
- Once it reaches boiling point, lower the heat and simmer for 10 minutes.
- Place a sieve over a bowl and pour the hot liquid. Discard what’s left in the sieve and pour the liquid back into your saucepan.
- In a small mixing bowl, add miso paste and 2 tablespoons of the vegan fish sauce. With a small spoon stir to combine miso paste into the liquid, making sure there are no lumps.
- Add diluted miso paste to the fish sauce and mix to combine. Add salt and test for seasoning, add more if needed. Pour in a glass jar and set in the fridge.
What you might need to make this vegan fish sauce:
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How to make a vegan fish sauce, that is easy to make and requires simple ingredients. This fish sauce is perfect to season all your Asian inspired dishes!
- 2 cup water
- 2 tbsp dried shitake mushroom (finely chopped or blended)
- 1 nori sheet
- 1 tbsp wakame seaweed
- 1 tbsp dark soy sauce
- 1 tbsp white miso paste
- pinch of sea salt
Chop finely dried shitake mushroom or blend in a food processor until they break apart. Measure 2 tablespoons and set aside.
Cut your nori sheet in half or more to fit in your saucepan.
In a small saucepan, add water, chopped or blended dried shitake mushroom, wakame seaweed, nori, and dark soy sauce. Bring to a boil on medium heat.
Once it reaches boiling point, lower the heat and simmer for 10 minutes. Turn off the heat. Place a sieve over a bowl and pour the hot liquid. Discard what's left in the sieve and pour the liquid back into your saucepan.
In a small mixing bowl, add miso paste and 2 tablespoons of the vegan fish sauce. With a small spoon stir to combine miso paste into the liquid, making sure there are no lumps.
Add diluted miso paste to the fish sauce and mix to combine. Add salt and test for seasoning, add more if needed. Pour in a glass jar and set in the fridge.
- This vegan fish sauce can be kept in the fridge for up to 1 week.
- You can freeze it in serving size containers and keep it for up to 1 month.
Check out our other plant-based recipes
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