Description

This easy vegan fish sauce provides deep, savory, and umami flavors for plant-based meals without any seafood. It’s a versatile kitchen staple perfect for transforming weeknight stir-fries and curries, making healthy dinner ideas fast and accessible for mindful eaters.

Ingredients

Scale

3 cups filtered water
0.5 oz dried kombu (kelp), about 1-2 pieces
0.7 oz dried shiitake mushrooms
0.35 oz smoked dried shiitake mushrooms
0.7 oz sun-dried tomatoes (not oil-packed, or thoroughly drained)
0.5 cup tamari (alcohol-free)
1 teaspoon fine sea salt
1 tablespoon date syrup
3 large garlic cloves, peeled and lightly smashed
2 inch piece fresh ginger, thinly sliced
Pinch of finely crushed nori flakes (for garnish)

Instructions

Gather And Combine: In a medium saucepan, combine the filtered water, dried kombu, both dried shiitake mushrooms (regular and smoked), sun-dried tomatoes, lightly smashed garlic cloves, and thinly sliced fresh ginger. Gently push down to ensure all ingredients are fully submerged for better flavor extraction.
Simmer Gently: Place the saucepan over medium heat and bring the mixture to a very gentle simmer. Reduce heat to low, cover the pan, and let it infuse for 45 minutes to 1 hour. Do not boil vigorously to avoid bitterness. Remove from heat and cool slightly for about 15 minutes to deepen flavors.
Cool And Strain: Carefully strain the infused liquid through a fine-mesh sieve into a clean, second saucepan. Press gently on the softened solids to extract every last drop before discarding them. For a clearer consistency, strain a second time through a cheesecloth-lined sieve.
Adjust And Store: To the strained liquid, add the tamari, fine sea salt, and date syrup, stirring until combined. Return this saucepan to medium-low heat and bring to a very gentle simmer for 5-7 minutes, allowing the sauce to reduce slightly, intensify, and develop a beautiful gloss. Remove from heat, let cool completely to room temperature (it will thicken slightly), then transfer to an airtight container or bottle.

Notes

If the sauce tastes too salty, add 1-2 tablespoons more filtered water or a touch of date syrup. For a stronger ‘sea’ flavor, steep an extra kombu piece or a pinch of dulse flakes during the initial infusion. Natural ingredients can cause cloudiness; for a clearer sauce, strain twice using a cheesecloth-lined sieve. Store in an airtight container or bottle for best quality.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Sauce
Method: Simmering, Infusion
Cuisine: Asian

Nutrition

Serving Size: 1 tablespoon (15 ml)
Calories: 5 calories
Sugar: 0.2 g
Sodium: 170 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg

Keywords: vegan, plant-based, fish sauce, umami, gluten-free, stir-fry, curry, healthy, condiment, sauce