Mmm…fishy ice cubes. Yes, that’s what I’m cookin’ up in my kitchen today! Yum, yum, give you some, right? Hah! I always make up a big batch of vegan fish sauce whenever a recipe calls for it, and then I end up using like 2 tablespoons of it and losing the rest of it to the refrigerator monster (it gets lost somewhere in the back for so long that I end up dumping it out).
But no more fishy sauce for you, fridge yeti! I came up with a master plan to elude you. I’m trying out a new recipe that makes a ton of vegan fish sauce (about 2 cups). And…wait for it…I’m freezing it in tiny 1 tablespoon ice cubes in my ice cube trays.
Then, the next time I make a recipe calling for fish sauce, not only do I not have to look up the recipe, but I also can just thaw out a cube or two and be done! Win!
Homemade Vegan Fish Sauce
1 quart water
1 tablespoon granulated garlic
1 teaspoon red pepper flakes
1.76-ounce package Emerald Cove kombu (rinsed briefly under cold water)
1 1/4 cups dried shiitake
1/2 cup soy sauce
1 tablespoon cane sugar
2 teaspoons Kosher salt
1 tablespoon peppercorns
1 teaspoon ground ginger
2 tablespoons rice vinegar
Juice of 1 lemon
Juice of 1 lime
Pour into ice cube trays and freeze into individual servings.
Adapted from Vegetarian Fish Sauce.
Recipe Source: VeggieConverter.com