Fermented Fish-Less Fish Sauce | No-Cook
- Serves: 1 cup
- Active Time: 5 mins
- Total Time: 5 mins
- Views: 4,007
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Step 1: Making the Fish-Less Fish Sauce• 1/3 cup tamari or soy sauce
• 1/2 cup vegetarian flavored oyster sauce (a.k.a. mushroom-oyster sauce)*
• 2 tsp rice wine vinegar
• 1/4 cup fermented black beans, made into a paste
• 2 tbsp Shinshu miso (yellow miso)
Blend everything together and store in a sealable jar. This sauce will keep for several weeks in the refrigerator.
*Note: The vegetarian oyster sauce can be omitted, if desired — which of course will lead to a thinner sauce.
Substitute 1:1 for regular fish sauce, or to taste. Just note that this sauce is darker then a “typical” fish sauce, which will affect the color of whatever you are making.
- by Dawn Thomas
- February 7, 2017
For a thinner and slightly more fishy-fishless fish sauce, this recipe for Fish-Less Fish Sauce is also really good. Besides the ingredients used, the other difference is that this fish-less sauce is cooked and it does not keep quite as long as the one made with the fermented beans.