Prepare this recipe for Vietnamese and Thai fish sauce that you can use with meat meals.
- Cook Time
- Prep Time
- 3 cups ServingsServings
- 1 1/2 cups shredded seaweed, like Nori or 2 large pieces Kombu
- 6 cups water
- 8 cloves garlic
- 1 tablespoon black peppercorn, whole
- 1/2 cup mushroom soy sauce
- 1/2 cup light soy sauce
- 1 tablespoon Miso paste
Combine seaweed, garlic, peppercorns and water in a large sauce pan and bring to a boil. Lower heat and simmer about 20 minutes. Strain and return the liquid back to the pot. Add both soy sauces, bring back to a boil and cook until mixture is reduced and almost unbearably salty. Remove from heat and stir in miso.
Pour into a bottle or jar and keep in the refrigerator. Use one-for-one to replace fish sauce in vegan recipes.