If you do not know what is in "fish sauce" from the market, make your own and add to Asian dishes for an extra "something".
Fish Sause
/yú jiàng/ (Chinese) 鱼酱 /gyoshō/ (Japanese)
น้ำปลา (Thai)
/N̂ảplā/
/N̂ảplā/
Makes 1 cup (240 ml)
3/4 cup (180 ml) water
2 Tbs. (30 g) each: organic sugar and soy sauce (or gluten-free liquid amino)
1 Tbs. (15 ml) vinegar
2 Tbs. (30 ml) liquid from a jar of fermented tofu*
1 tsp. (5 ml) each: sea salt and Wakame Powder*
1. Combine all of the ingredients in a jar. Shake well.
2. Store in a refrigerator for up to 2 months.
3. Shake well before using it.
*Fermented tofu is preserved in a brined of salt, water, vinegar, and wine for months. It is sold in Asian grocery stores.
*Wakame Powder
makes 2-3 Tbs. (30-45 g)
It is a type of seaweed.
1. Put the wake in a blender and process until it is completely pulverized.
2. Wait a second for the dust to settle before removing the lid.
3. Store in a jar at room temperature.
4. Use in:
4. Use in:
- salads
- soups
- grains
- other dishes to add flavor and nutrients
-modified Vegan Pantry
