How to make Vegan Fish Sauce! Gluten-free adaptable! It is so easy!
Vegan Fish sauce
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Fish Sauce, or 'Nam Pla' is a culinary delight that is used mainly in Thai dishes. It is made by fermenting shellfish and fish with salt. To address this issue, Tastessence has provided three main substitutes for fish sauce that allow you to tickle your taste buds without compromising on the taste. For 1 tablespoon fish sauce, use 1 tablespoon soy sauce mixed with one anchovy fillet, finely minced. It lends a sharp, salty taste to the dishes. Sometimes, shellfish is used as an ingredient, and hence, it might not be suitable for people allergic to shellfish. Not to mention vegans and vegetarians who avoid using this sauce, hence, the substitutes play an important role in preparing the desired dishes without changing the taste.
From The Blog
Fish sauce is rich in glutamates, tastebud stimulators that give food the meaty, savory flavor known as umami. Glutamates are often found in animal proteins, and in the case of fish sauce, they come from fermented fish. Knowing that seaweed is a potent and vegetarian source of glutamates, we optimistically tried subbing a strong salted kelp broth for fish sauce in a Thai dipping sauce. When it failed to contribute sufficient depth, we turned to another source of savory flavor: nucleotides.