Fish sauce is a popular Asian condiment that imparts a salty, savoury, ocean (fishy) flavour that can make a great dish taste even better. It’s truly bottled umami!
It’s normally used to add depth of flavour or saltiness to Asian inspired dishes such as ramen, stir fries, marinades, dipping sauces, and more.
So, after some research I wanted to create a vegan friendly sauce that will add the same ‘oomph’ to my dishes.
This two fold recipe is a pantry staple and I highly recommend keeping it on hand for not only Asian-inspired dishes but any dish that would benefit from a kick of umami!
I used kombu seaweed but you can use any that you find. The larger, the easier to fish out form the liquid.
Makes 1 medium jar which you can keep in the cupboard or fridge for up to 6 months.