Vegetarian “fish” Sauce for Asian Cooking

May 22, 2023May 22, 20230 1

Vegetarian "Fish" Sauce for Asian Cooking – Plant-Based Alternative for Traditional Fish Sauce

by The Chefin Sauce

Prep

2 min

Cook

10 min

Ready In

12 min

Level

Very easy

Rating

Ingredients

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

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Asian cuisine often uses fish sauce, a condiment made from fermented fish and salt, to add flavor to many dishes. However, for vegetarians or those with a seafood allergy, finding a substitute can be challenging. This vegetarian "fish" sauce recipe is a plant-based alternative that mimics the umami taste of traditional fish sauce. It is perfect for those who want to enjoy the flavors of Asian dishes without compromising their dietary preferences or health concerns. The sauce is easy to make and can be stored in a bottle and used for various recipes like stir-fries, noodles, and dipping sauces.

Instructions

1.	Pour water and soy sauce in a pot and add kombu seaweed.
2.	Turn on the heat and bring it to a boil.
3.	Add in the sun-dried tomato and continue boiling for 5-7 minutes.
4.	Take out the seaweed and sun-dried tomato and let it cool.
5.	Once it cools down, store it in a bottle and use it as a substitute for fish sauce.
6.

PROS

This vegetarian “fish” sauce has the same umami flavor as traditional fish sauce.

It is vegan, gluten-free, and has no MSG or other artificial flavorings.

It can be used in various Asian recipes and is a healthier option than fish sauce.

CONS

The sauce might be too salty for some people’s taste.

It can be difficult to find the ingredients, especially kombu seaweed.

It needs to be stored in the fridge and consumed within a week.

HEALTH & BENEFITS

This plant-based sauce is an excellent source of protein, vitamin K, and iron.
It has fewer calories, fat, and sodium than traditional fish sauce.
The sun-dried tomato adds antioxidants and vitamin C to the sauce.