Vegan fish sauce
Fish second courses
When I dine at Vietnamese and Thai restaurants and request that they leave out the fish sauce, ubiquitous in South Asian cuisine, the dishes sometimes taste as if they are lacking something. That “something” is fish sauce, South Asia’s “secret ingredient” that adds oomph to dishes, injecting that special flavor that you can’t quite put your finger on. <br /> <br />Here is my vegan version that can be universally added to Asian-style dishes, lending them that extra “something.” And the secret ingredients in my fish sauce? Wakame, a seaweed, and the liquid from those jars of fermented tofu, a somewhat stinky Chinese condiment made by pre-serving tofu in wine, vinegar, and other ingredients for months (don’t be put off by the description!). Give it a try and then use it in everything from green papaya salad to Thai-style curries. <br /> <br />Reprinted from The Homemade Vegan Pantry, Copyright (c) 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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