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–+ servings
Vegan fish sauce in a glass jug.
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Vegan Fish Sauce

This easy to make vegan fish sauce recipe is super simple and great to have in the fridge, ready for when you need it!
Course Condiments
Cuisine Asian
Diet Vegan
Cook Time 30 minutes
Total Time 30 minutes
Servings 1 cup
Calories 55kcal
Author Jess & Dan

Ingredients

  • 2 cups water
  • 0.25 cup seaweed or kombu, kelp or dulse
  • 0.25 cup dried porcini or shiitake mushrooms
  • 1 teaspoon salt
  • 2 tablespoon soy sauce
  • 1 teaspoon miso paste
Metric - US Customary

Instructions

  • Add the water, seaweed, mushrooms and salt to a saucepan and bring to a boil.
    2 cups water, 0.25 cup seaweed, 0.25 cup dried porcini, 1 teaspoon salt
  • Reduce the heat and simmer for 20-30 minutes until the amount of liquid has halved.
  • Take off the heat and stir in the soy sauce and miso paste until the miso has fully dissolved. Taste and add more salt or soy sauce if necessary.
    2 tablespoon soy sauce, 1 teaspoon miso paste
  • Leave to cool to room temperature.
  • Strain through a sieve or filtered funnel into a sterilised jar or bottle.

Notes

  • Will last up to 1 month in the fridge.

Nutrition

Calories: 55kcal | Carbohydrates: 9g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 4588mg | Potassium: 198mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg