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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