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    Vegan Fish Sauce

    Uploaded by

    khia rhed
    This document provides a recipe for a vegan fish sauce. It involves simmering seaweed, garlic, peppercorns and water for 20 minutes to extract flavors. Soy sauce and miso are then added to the liquid and reduced until salty. The sauce is decanted into bottles and refrigerated, and can be used 1:1 as a replacement for fish sauce in vegan recipes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Vegan Fish Sauce

    Uploaded by

    khia rhed
    24 views2 pages
    This document provides a recipe for a vegan fish sauce. It involves simmering seaweed, garlic, peppercorns and water for 20 minutes to extract flavors. Soy sauce and miso are then added to the liquid and reduced until salty. The sauce is decanted into bottles and refrigerated, and can be used 1:1 as a replacement for fish sauce in vegan recipes.

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    Vegan Fish Sauce.docx

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    This document provides a recipe for a vegan fish sauce. It involves simmering seaweed, garlic, peppercorns and water for 20 minutes to extract flavors. Soy sauce and miso are then added to the liquid and reduced until salty. The sauce is decanted into bottles and refrigerated, and can be used 1:1 as a replacement for fish sauce in vegan recipes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    24 views2 pages

    Vegan Fish Sauce

    Uploaded by

    khia rhed
    This document provides a recipe for a vegan fish sauce. It involves simmering seaweed, garlic, peppercorns and water for 20 minutes to extract flavors. Soy sauce and miso are then added to the liquid and reduced until salty. The sauce is decanted into bottles and refrigerated, and can be used 1:1 as a replacement for fish sauce in vegan recipes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Vegan Fish Sauce

    (makes about 3 cups)

    1 1/2 cups shredded seaweed (I use wakame)


    6 cups water
    6 fat cloves garlic, crushed but not peeled
    1 T peppercorns
    1 cup mushroom soy sauce
    1 T miso

    Combine wakame, garlic, peppercorns and water in a large sauce pan and bring
    to a boil. Lower heat and simmer about 20 minutes. Strain and return the liquid
    back to the pot. Add soy sauce, bring back to a boil and cook until mixture is
    reduced and almost unbearable salty. Remove from heat and stir in miso.

    Decant into a bottle and keep in the refrigerator. Use one-for-one to replace fish
    sauce in vegan recipes.

    Note: You should be able to find wakame in most health food and Japanese
    grocery stores. Its also readily available online.
    High quality fish sauce with 13.6% protein content and fish paste (bagoong).

    Materials:

    o Fish of assorted species


    o Enzymes from micro-organisms
    o Salt
    Equipment: Fermentation vessels provided with stirrer

    Procedure:

    1. Wash assorted species of fish to free them from undesirable dirt.


    2. Grind fish to facilitate hydrolysis of the protein constituent.
    3. Place ground fish into clean fermentation vessels provided with stirrer.
    4. Add appropriate amount of salt and mix uniformly to inhibit the growth of micro-organisms during fermentation.
    5. Introduce enzymes obtained from micro-organisms of plant animals to fortify the natural endoenzymes present
    in the fish. Stir the mixture.
    6. Adjust the pH requirement of the particular enzyme used.
    7. Ferment for 13 days. Clean the digested mash by filtering. Bottle the clear reddish brown liquid as patis and the
    residue containing some insoluble protein as “bagoong.”
    8. Fermentation is allowed to occur for 13 days. The digested mash is cleared and from the filtered clear reddish
    brown liquid is bottled as quality patis and the residue containing some insoluble protein as bagoong.
    For more information, contact:

    DOST Bldg. Gen. Santos Ave., Bicutan, Taguig City


    Telephone Nos: (632) 837-20-71 to 82
    Web: www.dost.gov.ph

    source: elgu2.ncc.gov.ph

    Materials:
    Fish of assorted species
    Enzymes from micro-organisms
    Salt

    Equipment:
    Fermentation vessels provided with stirrer

    Procedure:
    1. Wash assorted species of fish to free them from undesirable dirt.
    2. Grind fish to facilitate hydrolysis of the protein constituent.

    3. Place ground fish into clean fermentation vessels provided with stirrer.

    4. Add appropriate amount of salt and mix uniformly to inhibit the growth of micro-organisms during fermentation.

    5. Introduce enzymes obtained from micro-organisms of plant animals to fortify the natural endoenzymes present in
    the fish. Stir the mixture.

    6. Adjust the pH requirement of the particular enzyme used.

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