World Cuisine Southeast Asian Cuisine

Vegan Thai Fish Sauce

ingredients
all
1 cup kombu
2 cups water
1/4 cup tamari
1 tsp lime juice
1 tsp lemon juice
1 Tbs brown rice vinegar
1 1/2 tsp palm sugar
1/2 tsp ground ginger
1/2 tsp ground garlic
2 cloves garlic
smashed
2 tsp whole black peppercorns
A vegan replacement for Thai fish sauce that can be used in vegetarian versions of Thai curries, soups, Pad Thai, and other traditional dishes.
1
Add the seaweed and water to a pot. Bring to a boil, then reduce to heat to low, and simmer for 20 minutes.
2
Add the rest of the ingredients and simmer for another 30 minutes.
3
Remove from the heat and cool. Strain and use immediately or store in the refrigerator for up to two weeks.
source: Nadja Dee Witherbee
notes
Yield: 2 cups

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