Plant-Based Fish Sauce Recipe

Our vegan fish sauce is crafted from a few basic ingredients, yet it packs a powerful punch of umami flavor. It's an excellent choice for anyone looking to incorporate more plant-based options into their diet without compromising on taste. The key to its rich flavor lies in the fermentation of shallots, a process that we'll guide you through step-by-step, ensuring a successful outcome even if you're new to fermentation.

Ingredients

1 cup chopped shallots
1 cup water
2 tablespoons sea salt
4 tablespoons soy sauce or tamari
1 tablespoon miso paste
1 piece of kombu seaweed (about 2 inches)
Juice of 1 lemon

Instructions

Fermentation

Prepare Shallots for Fermentation

Clean and chop the shallots into small pieces.
In a clean jar, combine the chopped shallots with 1 cup of water and 2 tablespoons of sea salt.
Seal the jar with a lid and shake it gently to mix the contents.
Leave the jar at room temperature for about 2-3 days for the shallots to ferment. You'll notice bubbles forming, indicating fermentation.

Monitor the Fermentation

Each day, open the jar to release any built-up gas (this is called "burping" the jar).
After 2-3 days, the shallots should have a slightly tangy smell, indicating they are fermented.

Making the Vegan Fish Sauce

After the shallots have fermented, strain them, reserving the liquid.
In a saucepan, combine the fermented shallot liquid with soy sauce or tamari, miso paste, and kombu seaweed.
Bring the mixture to a low simmer and let it cook for about 10 minutes.
Turn off the heat and add the lemon juice.
Allow the mixture to cool down and then strain it to remove the kombu and any solids.

Storage

Transfer the vegan fish sauce to a clean bottle or jar.
Store it in the refrigerator. It can be kept for up to a month.
This vegan fish sauce can be used in any recipe that calls for traditional fish sauce, adding a similar depth of umami flavor. It's perfect for dressings, marinades, and various Asian dishes.