Fish Sauce (Vegan)
This vegan fish sauce imitation is intended to mimic the umami flavor of the original, which is derived from anchovies.
Ingredients
- 1 ½ cup shredded dried seaweed
- 4 cups water
- 3 very large cloves garlic, crushed but not peeled
- 1 ½ tbsp black peppercorns
- ½ cup dark Chinese soy sauce
- Extra boiling water as needed
Ingredients for 44 servings (1.3 kg) · the original recipe
Method
- 1
Place the seaweed in a pot and add 4 cups of water.
- 2
Bring to a boil, then turn down the heat to keep it bubbling along.
Stovetop - 3
Cook for 20 minutes.
- 4
Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
- 5
Bring back to a boil, then boil fairly high for at least ½ hour.
Stovetop - 6
At that point, begin to taste (just a little, though—it's strong).
- 7
When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
- 8
Strain through fine mesh or a coffee filter and allow to cool.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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