Skillet Vegan Fish Sauce
- Yield 24 tablespoons
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Skillet Vegan Fish Sauce sits in the Sauces section of Regbie. The card serves 24 tablespoons. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 24 tablespoons
- 0.5 ounce dried shiitake mushrooms, about 2 large dried shiitake mushrooms or a handful of small dried shiitake mushrooms
- ¼ cup dried dulse whole leaves,, packed
- ¼ cup Diamond Crystal kosher salt, use about half the amount if you are using a fine grain salt or Morton's kosher salt.
- 2 tablespoons coconut aminos
- 3 cups water
Method
Break up the dried shiitake mushrooms (including the stems) into small pieces and toss them into a small saucepan. If your dried mushrooms are extra thick and hard to break up by hand, smash them into small pieces with a meat pounder or pulverize them in a mortar and pestle.
Tip in the rest of the ingredients to the saucepan and bring the mixture to a boil over a hot burner.
Decrease the heat enough to maintain a gently bubble for 20 minutes, stirring occasionally or until the liquid is reduced by half.
Strain the mixture through a fine mesh sieve, reserving the liquid and discarding the solids. Cool to room temperature and move to a sealed airtight container.
Kitchen notes
- *Nutrition facts are for 1 tablespoon of vegan fish sauce You can store the vegan fish sauce in a sealed airtight container for up to a month.
- You can also freeze the sauce for up to 3 months.
- Because of the high salt content, the sauce may not freeze solid, but that's okay!
