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Vegan Fish Sauce

gluten free
wheat free
1 spoon difficulty rating

5 minutes

Serves: 2-4

Vegan Fish Sauce

Lots of South East Asian recipes - eg Thai or Vietnamese - list fish sauce in their ingredients. Vegan versions are sold in the US* and are only just edging their way into the UK market. In the meantime, here is our simple home-made version. The recipe makes a small jar full so double up if you want more. It will keep a couple of weeks in the fridge. It can also be used as a sauce with tofu - fry it up in the usual way then drizzle the sauce over the tofu before serving. Mmm!
 

*Two brands to watch out for (or hassle your local shops to stock!)

  • Tofuna Vegan Fysh Sauce
  • Au Lac Nuoc Mam Chay

 

Main picture courtesy of Azula, with thanks 

Ingredients: 

  • 1 tbsp brown sugar
  • 2 tbsp good quality soya sauce, eg Essential, Suma, Kikoman
  • 2 tbsp water
  • 1 tbsp roasted peanuts
  • 2 tsp nori flakes
  • Pinch of chilli powder or a little more to taste

Method: 

1. Blend all ingredients together until smooth. 
2. Thin with a little more water to soya sauce consistency.
3. Store in the fridge in an airtight container, eg a small glass jar or bottle. 

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