What’s Kathie the Cook(in’) this week!?!
This beautifully documented recipe via: Lands & Flavors is da (umami) bomb.
This Vegan Fish Sauce can be used to mimic the traditional version, a staple of Southeast Asian cooking, with an equally savory, salty, and pungent flavor profile.
Omar
To mimic the sauce’s fishy/oceanic, umami/savory, slightly fermented flavor of traditional fish, Omar of Lands & Flavors combines:
- 3 cups water
- ½ cup soy sauce
- 4-5 whole dried shiitake mushrooms (around 10g)
- 3 large sheets of nori seaweed, torn into pieces
- ¼ cup wakame seaweed (around 6-7g) or the same amount of kombu kelp or a combination of both
- 1 shallot (or small onion), roughy chopped
- 1 large clove of garlic, smashed
- 15 peppercorns
- 2 teaspoons tomato paste
- 1 teaspoon miso
- ¾ teaspoon sea salt
The full recipe including tips like:
-Make a quick dipping sauce for spring rolls, tofu, or veggies by mixing 1 Tablespoon of this fish sauce with 1 Tablespoon of lime juice, a little lime zest, 1 teaspoon sriracha, 1 teaspoon sugar (or sweetener of choice), and a pinch of any fresh herbs you have on hand (cilantro, mint, basil).
at the website Lands & Flavors. No telling what else you’ll discover!