Vegan Fish Sauce

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

Easy recipeEasy Gluten free Wheat free
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Preparation time

Cook time

Total time

5 minutes

Cuisine

Thai

Servings

2-4

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

Instructions

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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