VEGETARIAN FISH SAUCE SUBSTITUTE
For use in recipes that call for Asian fish sauce. Adapted from Cook's Illustrated Magazine, March/April 2013.
Provided by Chocolatl
Categories Sauces
Time 30m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a saucepan.
- Simmer over medium heat until liquid is reduced by half.
- Strain and cool.
- Use whenever fish sauce is called for. Mixture will keep up to 3 weeks in the refrigerator.
Nutrition Facts : Calories 1, Sodium 956.8, Carbohydrate 0.1, Protein 0.2
VEGETARIAN DIPPING SAUCE
Provided by Pauline Nguyen
Categories Condiment/Spread Sauce Vegetarian Vegan Soy Sauce
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Dissolve the sugar in the boiling water, then allow to cool. Once cooled, add the lemon juice and soy sauce and mix well to combine.
VEGETARIAN "FISH" SAUCE FOR ASIAN COOKING
This recipe is from "1000 Vegetarian Recipes" by Carol Gelles. I keep a bottle of this in my fridge at all times for Southeast Asian cooking. I never tried fish sauce before I went veg, so I can't say how much it tastes like the "real" thing, but it offers a different flavor than plain soy sauce. It has kind of a sea taste from the seaweed, and it's not as salty as straight-up soy sauce. The dried kelp/kombu is hard to measure, in the book it says "six 1 1/2 inch pieces", but I just break off 3 good sized strips. Cooking time includes time for the sauce to cool.
Provided by Spice Princess
Categories Sauces
Time 35m
Yield 2 cups, 32 serving(s)
Number Of Ingredients 4
Steps:
- Put all the ingredients in a small saucepan and bring to a boil over medium heat. Let it cool, strain into a sterilized container, and store in the fridge or freezer.
- Use anytime fish sauce is called for in a recipe.
Nutrition Facts : Calories 3.8, Sodium 336.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 0.6
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5-INGREDIENT VEGAN FISH SAUCE - MINIMALIST BAKER RECIPES
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5/5 (8)Total Time 20 minsCategory SauceCalories 3 per serving
- 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.
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Servings 1Estimated Reading Time 6 mins
- In a measuring cup, stir together the juice, cassava syrup, soy sauce, salt, and MSG. Let sit for about 10 minutes to meld flavors. Then taste and adjust things to arrive at a savory-salty-very-lightly sweet finish. You want to make the condiment a little uncomfortably too salty because when you use it, you'll likely be diluting it with water, lime juice, etc. Push it a bit, then jot down your proportions for the future. Or, hedge by keeping the vegetarian fish sauce moderately salty and remember to add salt when you use the condiment in dishes.
- If you want a clear liquid, let the condiment sit for a few hours then decant to a jar or bottle. Use a coffee filter for super clear results. Store in the fridge and bring to room temperature before using.
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