Fish Sauce (Vegan)
This vegan fish sauce imitation is intended to mimic the umami flavor of the original, which is derived from anchovies.
Source and licence
"Fish Sauce (Vegan)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Fish_Sauce_(Vegan), revision 4518912), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Fish_Sauce_(Vegan)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518912
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- 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.
- 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.
- 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.