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Vegan Fish Sauce

Yields1 Serving

Use this simple vegan fish sauce as you would traditionally to enhance the flavors of any dish. This recipe gets its fishiness from kombu, umami from shiitake mushrooms, and has a little bit of sweet, sour, and savory to balance everything out.

 3 cups water
 1 (4" x 8") sheet of kombu/sugar kelp Approximately 1/2oz/14-15gr
 ½ tbsp sea salt
 15 dried Shiitake mushroom caps
 ¼ cup soy sauce, tamari or liquid aminos
 2 tbsp molasses I used blackstrap molasses, but regular will also work.
 1 tbsp apple cider vinegar
 1 tbsp lime juice About 1/2 of a fresh lime, squeezed
 3 large cloves of garlic, sliced thin

Add all of the ingredients to a pot and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the mixture has been reduced by half.


Remove from heat and allow to cool completely to room temperature, then strain through a fine-meshed sieve into a sealable container. Store sealed in the refrigerator for up to a month, or in a freezer-safe container for up to three months.

TIP: You can use an ice cube tray to freeze in small portions. Once frozen, transfer to a sealable freezer-safe container.

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