Fermented Fish-Less Fish Sauce | No-Cook

Fermented Fish Less Fish Sauce | No Cook

Details

This intensely flavored sauce adds that sought after fish-like or unami flavor that is so desirable in many Asian-style dishes.
  • Serves: 1 cup
  • Active Time: 5 mins
  • Total Time: 5 mins
  • Views: 2,409
  • Success: 0%

Steps

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)

Method

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.

Chef's Notes

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.

2 Comments

  • Mary jo D
    Mary jo D
    How do you make the fermented black bean paste for this recipe?
  • Dawn T Rouxbe Staff
    Dawn T
    The fermented black bean paste can be found at most Asian Grocery stores (or online of course). They are quite cheap and a little goes along way. Cheers, Dawn

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