If you’re a fan of Thai and southeast Asian food, you know that fish sauce is a key ingredient to many dishes, giving them their unique flavor. Fish sauce, also called nuoc mam or nam pla, is made from fermented fish and salt. I thought it would be interesting to try to come up with a vegan alternative, so here is how to make vegan fish sauce.
A food blogger friend suggested that the key taste to capture was umami, the savory taste found in soy-based foods.
I took seaweed, soaked it, added miso for the salty umami flavor, and blended it. It has a briny taste that is a pretty reasonable substitute for fish sauce. Note that the final product is not particularly appetizing in color, so you might want to keep this a secret ingredient in your recipes. If you’re following a soy-free diet, use chickpea miso instead of soy-based miso for this recipe.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
How to make vegan fish sauce
- 1/2 ounce nori seaweed sheets
- 2 tbsp miso (30 g), use chickpea miso for soy-free version
- 1 cup water (filtered or spring)
- Soak the seaweed in the water for 30 minutes. Add the miso and put in a blender. Blend until smooth. Pass through a fine mesh strainer, saving the liquid (toss or compost what is caught by the strainer), and store in the refrigerator.
- 5 calories
- 0 g fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 93 mg sodium
- 0 mg potassium
- 0 g carbohydrate
- 0 g fiber
- 0 g sugars
- 0 g protein
- 0 Weight Watchers Points Plus