Vegan Fish Sauce
This vegan fish sauce gets its savory depth from seaweed instead of anchovies, making it a useful stand-in for anyone who cooks without fish. Dried seaweed is simmered first, then boiled down with crushed garlic, black peppercorns and dark Chinese soy sauce until the liquid halves and turns intensely salty. A coffee filter gives a clear finish. Plan on about an hour, and taste only in tiny sips.
Instructions
Put the shredded seaweed in a pot and pour in the 4 cups of water.
Bring it to a boil, then lower the heat so it keeps bubbling steadily. Cook it this way for 20 minutes.
Add the garlic, peppercorns and soy sauce. Top up with boiling water until the pot holds about 6 cups in total.
Return the pot to a boil and cook it fairly hard for at least half an hour.
After that, start tasting in small sips, because the liquid is very strong.
The sauce is ready when it has reduced by about half and tastes almost too salty to eat.
Strain it through a fine mesh sieve or a coffee filter, then let it cool.
Make it personal.
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