RCI-SF.001.0004.001
Fish Sauce (Vegan)
Basic Foodstuffs | Vegan Substitutions
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- shredded dried seaweed1 1/2 cup
- water4 cups
- very large cloves garlic3 unitcrushed but not peeled.
- black peppercorns1 1/2 tbsp
- dark Chinese soy sauce1/2 cup
- Extra boiling water as needed1 unit
Method
1
Place the seaweed in a pot and add 4 cups of water.
2
Bring to a boil, then turn down the heat to keep it bubbling along.
3
Cook for 20 minutes.
4
Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
5
Bring back to a boil, then boil fairly high for at least 1/2 hour.
6
At that point, begin to taste (just a little, though--it's strong).
7
When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
8
Strain through fine mesh or a coffee filter and allow to cool.