Vegan Fish Sauce Substitute adds impact and sensational flavors essential to Southeast Asian dishes without using fish. So good! Makes 1 ½ cups. Gluten-free and oil-free options.
Place everything in a saucepan. Bring to a boil and lower the heat. Cover loosely and cook at a constant low boil for 20 minutes. the mixture will reduce a little in volume.
Remove from heat and let steep until cooled a little.
Place a strainer over a bowl and pour the sauce in. Shake pulp and press gently with the back of a spoon. Don't press the pulp through the strainer though.
Transfer to a glass bottle and refrigerate.
Store
Vegan Fish Sauce Substitute keeps for at least 6 months in the refrigerator.
Notes
Ingredients -The recipe gets its unique full flavor from the ingredients listed. Though the recipe seems to have an amazing amount of salt, the finished product is perfect as a replacement for traditional fish sauce. There are a few substitutions you can make as follows:Coconut palm sugar can be replaced by brown sugar.Soy sauce can be replaced by tamari.Soy sauce can also be replaced by coconut aminos if you add two teaspoons of salt to every half cup of coconut aminos.