Vegan Fish Sauce
This recipe provides a straightforward method for creating a savory, umami-rich vegan fish sauce. Utilizing dried wakame for a unique powder and fermented tofu liquid for depth, it's a plant-based alternative perfect for adding an authentic Asian flavor profile to various dishes. Easy to prepare, it offers a versatile condiment for vegan and vegetarian cuisine.
Equipment
- 1 Blender or Spice Grinder For making wakame powder.
- 1 Mixing Bowl For combining liquid ingredients.
- 1 Whisk For thorough mixing and dissolving ingredients.
- 1 Measuring Cups and Spoons For accurate ingredient measurements.
- 1 Airtight Storage Container For refrigerating the finished sauce.
Ingredients
Main
- For the fish sauce:
- 3/4 cup water
- 2 tablespoons organic sugar
- 2 tablespoons soy sauce or Bragg’s Liquid Aminos
- 1 tablespoon distilled vinegar
- 2 tablespoons liquid from a jar of fermented tofu
- 1 teaspoon wakame powder recipe below
- 1 teaspoon sea salt
- For the wakame powder:
- 1 cup dried wakame
Instructions
- Prepare wakame powder: Place dried wakame into a blender or spice grinder and process until a very fine powder is achieved.
- In a mixing bowl, combine water, organic sugar, soy sauce (or Bragg’s Liquid Aminos), and distilled vinegar.
- Add the liquid from a jar of fermented tofu to the mixture.
- Stir well with a whisk to help dissolve the sugar and integrate the liquids.
- Add the prepared wakame powder and sea salt to the bowl.
- Whisk thoroughly until all ingredients are fully combined and the salt is completely dissolved, ensuring no lumps remain.
- Taste the sauce and adjust the seasoning if necessary, adding more sugar or salt to achieve the desired balance.
- Transfer the finished vegan fish sauce into a clean, airtight storage container or bottle.
- Refrigerate the sauce for at least 30 minutes to allow the flavors to meld and develop.
- Store the vegan fish sauce in the refrigerator for up to several weeks and use as needed in recipes.
Notes
Achieving a super-fine wakame powder is crucial; any grit will affect the sauce's texture. Use a high-speed blender or a dedicated spice grinder. The quality and funkiness of the fermented tofu liquid are paramount to replicating the authentic umami depth of traditional fish sauce. Taste and adjust sweetness, saltiness, and tang to balance the flavor profile. For best results, allow the sauce to rest in the refrigerator for at least a few hours, or ideally overnight, to let the flavors meld and deepen. This vegan fish sauce is versatile, perfect for marinades, dipping sauces, stir-fries, and dressings in any dish calling for its conventional counterpart.