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
Ingredients
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
Method
Mix ingredients. Pour into ice cube trays and freeze into individual servings.
Adapted from Vegetarian Fish Sauce.
Recipe Source: VeggieConverter.com
This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.
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So… how does it taste???
I made fish sauce and love to use it, but it stinks and my husband doesn't like me using it… This may be a compromise!
To be fair, I don't think I've ever tried straight fish sauce. But I think the flavor when this is used in a dish is nice and strong. And the smell is super seaweedy, but not overpoweringly fishy. I love the pungent small and rich flavor.
Thanks for this Kristi. We use straight fish sauce but don't always have it in the house and to be honest I'd rather use a vegan one anyway, even though we are not vegetarian. I bookmarked this to try.
Thanks for sharing it with us at Whole Food Wednesdays.
http://www.beyondthepeel.net
Thanks for sharing Kristi! I’ve been craving authentic Kimchi but that calls for Fish Sauce – which doesn’t work with being Vegan. Plus finding it in a store where I live – not going to be easy. Furthermore freezing it in serving sizes will work brilliantly!