Vegetarian Fish Sauce For Asian Cooking Recipes

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VEGETARIAN FISH SAUCE SUBSTITUTE



Vegetarian Fish Sauce Substitute image

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

3 cups water
1/4 ounce dried sliced shiitake mushroom
3 tablespoons salt
2 tablespoons soy sauce

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



Vegetarian Dipping Sauce image

Provided by Pauline Nguyen

Categories     Condiment/Spread     Sauce     Vegetarian     Vegan     Soy Sauce

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1/4 cup superfine sugar
3/4 cup boiling water
3 tablespoons freshly squeezed lemon juice
3 tablespoons light soy sauce

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



Vegetarian

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

1 1/3 cups water
2/3 cup soy sauce
3 slices dried kelp (kombu seaweed)
1 sun-dried tomato (not oil-marinated)

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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