Fish Sauce (Vegan)
This vegan fish sauce imitation is intended to mimic the umami flavor of the original, which is derived from anchovies.
Total Time
1–1½ hours
Servings
3 cups
1 ½ cup shredded dried seaweed
4 cups water
3 very large cloves garlic, crushed but not peeled
1 ½ tbsp black peppercorns
½ 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.
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 ½ hour.
½ 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.