vegetarian fish sauce

Need a plant-based substitute for fish sauce? This is it! Just 5 ingredients required, ready in less than 30 minutes, and perfectly salty and tangy. Great for Thai-inspired dishes and beyond!

5-Ingredient Vegan Fish Sauce

water

dulse ((loosely packed // we like Maine Coast Sea Vegetables brand))

mushrooms

tsp sea salt

tamari ((for depth of flavor //

To a small saucepan, add water, dulse, dried shiitake mushrooms, and sea salt. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes.

Remove from heat and let cool slightly. Pour liquid through a fine mesh strainer into a bowl, pressing on the mushrooms and dulse with a spoon to squeeze out any remaining liquid.

To the bowl, add chickpea miso and tamari. Taste test and adjust as needed, adding more sea salt for saltiness, chickpea miso for umami flavor, and/or tamari for depth of flavor.

Store in a sealed container in the refrigerator for up to 1 month and shake well before use. Or, pour into an ice cube tray, freeze, and store in a freezer-safe container for up to 2 months.

Learn how to make vegan fish sauce with seaweed, dried mushrooms, and miso. It’s an intense briny and salty condiment that’s bursting with umami flavor. Serve it with stir-fries, fried rice, or veggies like bok choy.

Vegan Fish Sauce

dulse flakes

salt (plus more as needed)

black peppercorns

garlic (fresh cloves, minced)

soy sauce (or tamari or coconut aminos)

miso paste (plus more as needed)

In a small skillet over medium heat, combine the water, dulse flakes, shiitake mushrooms, garlic, salt, and pepper. Don’t add the soy sauce and miso just yet.

Bring the mixture to a boil. Reduce the heat and simmer for 25 minutes, or until the liquid is reduced by about half.

Strain the mixture. We used a funnel with a built-in strainer, but you can also use a sieve. Let cool.

Add two tablespoons of soy sauce and one teaspoon of miso, then whisk well. Taste and add more soy sauce, miso, or salt as necessary.

To serve, garnish the fish sauce with chili pepper flakes, sliced garlic, and/or sliced jalapeno peppers.

Got a craving for Asian flavors but sticking to a vegan diet? Say hello to your new go-to: The Best Vegan Fish Sauce Substitute! Whip it up with just 6 simple ingredients in under 30 minutes.

The Best Vegan Fish Sauce Substitute

soy sauce

miso paste (any kind)

garlic

shiitake mushrooms

4x8 inch

Combine all the ingredients in a saucepan.

Bring the mixture to a boil, then reduce the heat and simmer for about 25 minutes until it&#39;s reduced by half.

Allow the mixture to cool, then strain it to remove any solid pieces.

Store the sauce in an airtight container in the fridge. Use it in recipes just like you would traditional fish sauce, substituting it one to one.

Rather than sieving the sauce, I blended it to produce a thick liquid. It was truly an umami bomb.
Thank you so much for all your efforts on this blog.

https://content.jwplatform.com/videos/wIx0weba.mp4

Learn how to make vegan fish sauce at home with just 5 ingredients. This savory condiment is the secret to elevating your dishes to a new level!

pineapple chunks (about 1/2 pineapple)

shiitake mushroom

salt

sugar

MSG (Optional, to enhance the flavor.)

Slice the pineapple. Lay the pineapple on a cutting board and cut off the top and bottom parts. Next, slice the pineapple into 1-inch thick slices. Cut off the peel and discard.Cut it into chunks. Slice each slice into quarters and set aside.

Prepare the pineapple

Soak the shiitake mushroom. Place the dried shiitake mushroom in a small bowl and cover it with 3.5 ounces (100ml) of hot water. Let it rehydrate for about 5 minutes.

Transfer to a saucepan. Transfer the soaking water of the shiitake, pineapple chunks, and remaining water (19.5 ounces/550ml) to a saucepan.

Let simmer. Bring to a simmer over medium heat and let it simmer for 10 minutes uncovered.

Add the salt and simmer again. Next, add the salt, rehydrated shiitake mushroom, and sugar. Let simmer for another 35-40 minutes or until it has reduced to 11.7 ounces (330ml).

Simmer

Strain the fish sauce using a fine sieve mesh and discard the pineapple chunks. You can now stir in the dark soy sauce, giving your fish sauce a beautiful golden brown color.

To store the fish sauce, transfer it to a clean glass bottle and keep it in the refrigerator.

Strain

Hi, I made some Thai Green Papaya Salad yesterday with the vegan fish sauce I hade made with this recipe as an ingredient. I also added a bit of vegan tuna made from a recipe on this platform and a bit of Atlantic dulse as  substitute for salted-dried shrimps required in the original Thai Green Papaya recipe. My kids and Thai friends love the resulting salad 😃 I have also used this vegan fish sauce in multiple Asian recipes calling for fish sauce, and it works great 👍

I gave this a try and it works well. So glad since the brand of vegan fish sauce we found here, with relatively clean ingredients,  is no longer sold. This is even better!

Happy Tet!

Love this fish sauce recipe!!! Better than any bought ones and easy to make. I, however, modified it somewhat and added a small mixture of dried Kombu (dark green seaweed), Atlantic dulse, and spirulina to add the sea/fishy taste and aroma to it. Not having rock sugar on hand, I used coconut/palm sugar and/or a splash of maple syrup instead, all of which add to the sauce’s brown color. Instead of MSG, I used some natural umami powder/liquid from my kitchen. Because I hate wasting food, I plan to keep the solid ingredients to put them in the braised tofu stew pot, also introduced on this platform, without any more salt and adding some maple syrup/honey/coconut sugar/palm sugar. I surely will continue making more vegan fish sauce myself this way in the future! 👍😃😋

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Top 4 vegetarian fish sauce recipes from across the web

The most viewed vegetarian fish sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

5-Ingredient Vegan Fish Sauce

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Vegan Fish Sauce

The most viewed vegetarian fish sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine