Cookbook:Fish Sauce (Vegan)

Fish Sauce (Vegan)
Category	Vegan recipes
Yield	3 cups
Time	1–1½ hours
Difficulty

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This vegan fish sauce imitation is intended to mimic the umami flavor of the original, which is derived from anchovies.

Ingredients

• 1 ½ cup shredded dried seaweed
• 4 cups water
• 3 very large cloves garlic, crushed but not peeled
• 1 ½ tbsp black peppercorns
• ½ cup dark Chinese soy sauce
• Extra boiling water as needed

Procedure

1. Place the seaweed in a pot and add 4 cups of water.
2. Bring to a boil, then turn down the heat to keep it bubbling along.
3. Cook for 20 minutes.
4. Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
5. Bring back to a boil, then boil fairly high for at least ½ hour.
6. At that point, begin to taste (just a little, though—it's strong).
7. When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
8. Strain through fine mesh or a coffee filter and allow to cool.