Fish Sauce

Fish sauce adds a complexity and depth of flavor to many Asian recipes, especially those of Thailand, Vietnam and Korea. Most familiar, it is an ingredient used in making Peanut Sauce, served with many Thai dishes. It has a deep, briny taste of the ocean and conventionally, it is made with anchovies, water and salt. Here is a recipe to prepare a variation with a great depth and briny taste that is vegan and gluten free. I hope you enjoy!

Ingredients:

 

1 1/2 cups wakeme seaweed, shredded works best

6 cups water

6 large cloves garlic, crushed

1 Tablespoon black peppercorns

1 cup gluten free soy sauce

1 Tablespoon brown or red miso

Small square of cheesecloth and kitchen twine

Place the garlic and peppercorns in a small piece of cheesecloth or a tea strainer and seal to make a little package. Put the wakeme, spice package and water in a large sauce pan and bring to a boil. Reduce heat and simmer about 20 to 30 minutes. Strain well, pressing all liquid out of seaweed, and return the liquid back to the sauce pan. Reserve the wakeme for a seaweed salad or other recipes if desired. Add the soy sauce, bring back to a boil and cook until mixture is reduced and very salty. Remove from heat and whisk in the miso.

Yields about 2 cups

Refrigerate in a tightly covered container for up to one week.