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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We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.
We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.
