Vegetarian "fish" Sauce for Asian Cooking
"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."
- Ready In:
- 35mins
- Ingredients:
- 4
- Yields:
-
2 cups
- Serves:
- 32
ingredients
- 1 1⁄3 cups water
- 2⁄3 cup soy sauce
- 3 slices dried kelp (kombu seaweed)
- 1 sun-dried tomato (not oil-marinated)
directions
- 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.
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Reviews
-
This works just fine! Now I don't need to buy it, just substitute it, and that's great because I'm trying to go more vegan. Thanks! Made for the Pick a Chef(PAC) in the event/contest forum.
RECIPE SUBMITTED BY
<p>Updated June 2011:</p>
<p>I'm 32 and married to the absolute love of my life. We just bought our first real home together and we're settling in, trying to get things just the way we want them. Hopefully before too long we will be starting a family! After DH finishes college, that is...</p>
<p>I'm a vegetarian, but DH loves meat, although he likes a lot of vegetarian food, too. I like to find meat recipes that I can modify to be veg so we can cook it together side by side -- in two separate pots. Now that we have a real house, DH is obsessed with grilling everything possible, so I'm expecting that to rub off on me as well. I'm excited about grilling fruit this summer. I also grow my own herbs and will be planting a vegatable garden next summer when we are settled in better.</p>
<p>Besides that, I am an artist (but have to have a crappy day job to pay the bills, not even worth mentioning, LOL<img title=Tongue src=/tiny_mce/plugins/emotions/img/smiley-tongue-out.gif border=0 alt=Tongue />) I really hope to have my art represented in galleries within a couple years or so, and maybe make most of my living that way. In the meantime, ya gotta do what ya gotta do!</p>
<p> </p>
<p>A bit on how I rate recipes:</p>
<p>5 stars: I made this more or less as written and loved it, will definitely make it again. I may have made some very minor changes like lowering the fat and/or sodium, subbing veg stock for chicken stock to make it vegetarian, increasing the amount of cayenne, etc. but nothing that would change the basic character of the recipe.</p>
<p>4 stars: I enjoyed this a lot but had to make some big changes to accomodate our personal tastes. This would include completely changing the cooking method but using the same ingredients (like roasting veggies instead of boiling, etc.) or seriously modifying the amount of something (like if there is way too much or way too little liquid for my tastes, etc.)</p>
<p>3 stars: This would be something that just didn't turn out and I don' t think it was my fault -- like if I suspect there is a typo in the ingredients or instructions, and I had to totally improvise in order to save it.</p>
<p>I have never yet and will try not to rate anything less than 3 stars -- if I have serious trouble with a recipe, I would leave a comment without stars to explain why I had trouble. I can usually tell whether I will like a recipe before I make it, so I wouldn't want to ruin someone's ratings just because I didn't care for it.</p>
