Salt-Free Vegan Fish Sauce Substitute
Servings
24
servingsPrep time
5
minutesCooking time
20
minutesIngredients
1 ounce dried shiitake mushrooms
1 onion, quartered
3 large cloves garlic, crushed
1 rib celery, roughly chopped
5 to 6 black peppercorns
1 tablespoon tomato paste
2 or 3 heaping tablespoons of dulse flakes (or other seaweed such as a couple pieces of kombu or a couple tablespoons of wakame)
3 cups water
Directions
- Add all ingredients to a pot and bring to a boil.
- Once boiling, reduce the heat and simmer with the lid on slightly ajar to let steam escape.
- Simmer until the liquid volume has reduced by half, this will take 20 to 40 minutes depending on how vigorously it’s bubbling.
- Place a fine mesh strainer lined with cheese cloth over a glass bowl, and strain the liquid. You can reserve the rehydrated mushrooms to use in other recipes, otherwise, you can compost the solids.
- Store the fish sauce up to a week in the fridge, or freeze in ice cube trays for longer storage.
