Homemade Veggie Fish Sauce

Vegetarian Homemade Veggie Fish Sauce Recipe with Seaweed and Soy Sauce

Preparation time: 10 minutes | Cooking time: 50 minutes | Servings: 8 |

Vegetarian diet

Introduction

Homemade Veggie Fish Sauce is a flavorful and versatile condiment that can be used in a variety of dishes. This vegetarian version of traditional fish sauce is made with seaweed, garlic, peppercorns, soy sauce, and a blend of spices. It adds a unique umami flavor to dishes and is a great alternative for those who are looking for a plant-based option.

History

Fish sauce has been a staple in Asian cuisine for centuries, adding depth and complexity to dishes. This vegetarian version of fish sauce was created as a plant-based alternative for those who do not consume fish or seafood. By using seaweed as the base, this homemade veggie fish sauce captures the essence of traditional fish sauce while remaining suitable for vegetarians and vegans.

Ingredients

2 cups shredded dried seaweed [1]
4 cups water
3 cloves garlic (smashed but not minced)
1.5 tbsp whole black peppercorns
0.5 cup soy sauce
2 tsp lime juice (concentrate OK)
2 tsp lemon juice (concentrate OK)
2 tbsp vinegar
3 tsp sugar
1 tsp ground ginger
1 tsp ground garlic
0.25 tsp chili powder

How to prepare

In a large bowl, combine 2 cups of dried seaweed with 4 cups of water.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Add garlic cloves, peppercorns, soy sauce, lime juice, vinegar, sugar, ginger, garlic powder, and chili powder.
Bring the mixture to a boil again, then reduce the heat to medium and cook for 30 minutes.
You can adjust the salt level by adding more water if desired.
Allow the mixture to cool.
Strain the mixture into a container.

Variations

Add a splash of rice vinegar for a tangier flavor.
Experiment with different spices such as star anise or cloves for a unique twist.

Notes

Straining it is the key. Once it's strained you can funnel it into a large water bottle, and label it "Veggie Fish Sauce" or as it's called in Vietnam "Nuoc Mam Chay" If you've ever tasted the real fish sauce (in your pre-veggie days) you can sample a tiny bit and see just how close to the real thing it really tastes. But caution...this stuff is stinky and strong! Just like the real fish sauce.
Hope you like it.

Cooking Tips & Tricks

Adjust the salt level to your preference by adding more or less soy sauce.

- For a stronger flavor, let the mixture simmer for a longer period of time.

- Store the homemade veggie fish sauce in an airtight container in the refrigerator for up to a month.

Serving Suggestions

Use homemade veggie fish sauce as a dipping sauce for spring rolls or dumplings.

- Add it to stir-fries, soups, or marinades for a boost of umami flavor.

Cooking Techniques

Simmering, straining

Ingredient Substitutions

Use tamari or coconut aminos as a gluten-free alternative to soy sauce.

- Substitute white vinegar for the vinegar in the recipe.

Make Ahead Tips

Homemade veggie fish sauce can be made ahead of time and stored in the refrigerator for up to a month.

Presentation Ideas

Serve the homemade veggie fish sauce in a small dish with a garnish of fresh herbs or chili slices.

Pairing Recommendations

Pair homemade veggie fish sauce with dishes such as pad thai, fried rice, or noodle soups.

Storage and Reheating Instructions

Store homemade veggie fish sauce in an airtight container in the refrigerator for up to a month. Reheat gently on the stovetop before using.

Nutrition Information

Calories per serving

20 per serving

Carbohydrates

5g per serving

Fats

0g per serving

Proteins

1g per serving

Vitamins and minerals

This homemade veggie fish sauce is a good source of vitamin C, iron, and calcium.

Alergens

Soy

Summary

This homemade veggie fish sauce is low in calories and fats, making it a healthy condiment option for those looking to add flavor to their dishes.

Summary

Homemade Veggie Fish Sauce is a flavorful and versatile condiment that adds a unique umami flavor to dishes. Made with seaweed, garlic, soy sauce, and a blend of spices, this vegetarian version of traditional fish sauce is a great alternative for those looking for a plant-based option. Enjoy it in a variety of dishes as a dipping sauce, marinade, or flavor enhancer.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Homemade Veggie Fish Sauce. It was many years ago, when I was a young girl living in a small fishing village on the coast. Our family relied heavily on the sea for our food, and fish sauce was a staple in our kitchen.

One day, a new family moved into the village. They were vegetarians, and they introduced us to a whole new world of plant-based cooking. I was fascinated by their recipes and techniques, and I spent hours watching them cook in their kitchen.

One day, I asked the matriarch of the family if she could teach me how to make a vegetarian version of fish sauce. She smiled and agreed, saying that she had a special recipe that she had learned from her own grandmother.

We gathered the ingredients together, including soy sauce, miso paste, seaweed, and various spices. She explained each step of the process to me, showing me how to blend the ingredients together to create a rich, savory sauce that mimicked the flavor of traditional fish sauce.

As we cooked together, she shared stories of her grandmother and the recipes that had been passed down through the generations. I listened intently, soaking up every bit of knowledge that she shared with me.

After hours of simmering and stirring, the sauce was finally ready. I tentatively tasted it, and was amazed at how closely it resembled the fish sauce that I had grown up with. The matriarch smiled at my excitement, pleased to have passed on her knowledge to the next generation.

From that day on, Homemade Veggie Fish Sauce became a staple in our household. I would make large batches of it and store it in glass jars, using it in a variety of dishes to add depth and umami flavor.

Over the years, I continued to refine the recipe, adding my own touches and experimenting with different ingredients. I shared it with friends and family, who were always amazed at how delicious and versatile it was.

As I grew older, I realized that cooking was not just a means of nourishment, but a way to connect with others and preserve traditions. I cherished the memories of learning how to make Homemade Veggie Fish Sauce from the matriarch of that vegetarian family, and I made sure to pass on the recipe to my own grandchildren.

Now, as I stand in my kitchen, surrounded by the aroma of simmering sauce and the sounds of laughter and conversation, I am grateful for the knowledge and traditions that have been passed down to me. I am proud to carry on the legacy of Homemade Veggie Fish Sauce, and I know that as long as I continue to cook and share with others, those traditions will never be lost.