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Information acc. 13, 14, 21 GDPR

Vegan fish sauce

A pot of broth with a ladle, surrounded by bowls of vegetables, seaweed, tofu, chopped spring onions, bean sprouts, and rice on a grey surface.
This vegan recipe provided courtesy of Sebastian Copien’s German-published cookbook Die Vegane Kochschule. | Image source: shutterstock.com / by my point of view
Fish sauce is an important ingredient in Asian cuisine. This vegan fish sauce, created by Sebastian Copien, is just as good as its animal-based counterpart.
  • Preparation Time: 5 minutes
  • Cooking Time: 30 minutes
  • Total Time: 35 minutes

Ingredients

  • ½ tsp
    frying oil
  • 3 cloves
    garlic
  • 150 ml
    soy sauce
  • 800 ml
    vegetable broth mild
  • 1 tsp
    maple syrup
  • 3 tbsp
    shiitake mushrooms
  • 4 tbsp
    dulse flakes or nori flakes
  • 1 tbsp
    miso paste
  • 1 tsp
    onion powder

Instructions

  1. Sauté the garlic in a deep pan until golden brown. Add the soy sauce, the vegetable stock, the maple syrup, and the shiitake mushrooms and reduce the liquid until half of it has evaporated.
  2. Rinse the seaweed in water and then soak in fresh water for 5 minutes. Add the seaweed, the miso paste, and the onion powder to the sauce. Let it simmer for 5 minutes, then pass through a fine sieve. Serve immediately or allow to cool, before decanting into a bottle. Store the vegan fish sauce in the fridge.
Book cover titled Die vegane Kochschule featuring three colourful Swiss chard leaves on a blue wooden surface.

About the author

Sebastian Copien, Hansi Heckmair

Tags

Courses: Main Course
Type of dish: Fish substitute, Sauces and spreads
Cooking time: 30-45 minutes
Special diets: Gluten-free, Lupin-free, Mustard-free, No added sugar, Nut-free, Peanut-free, Sesame-free
Cuisines: German, Japanese
Difficulty: Level 2 (average)
Preparation method: Sauté
Taste: Savory
Number ingredients: 5-10 ingredients
Keywords: Fish sauce

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