MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Best Vegan Fish Sauce
Categories: Condiment, Korean
Yield: 12 Ounces

1 1/2 c Soy sauce; preferably soup
-soy sauce
6 Dried shiitake mushrooms
1/2 c Oyster mushrooms
1/4 c Enoki mushrooms
1/4 c Korean apple pear; can
-substitute Fuji apple or
-other sweet apple
5 Dashima pieces (dried kelp
-or kombu) (2")
2 tb Dried wakame
2 tb Mirin
2 tb Balsamic vinegar
2 tb Rice vinegar
1 ts Whole black peppercorns
1 ts Oyster mushroom sauce
2 md Shallots; washed, unpeeled,
-and sliced in half
4 cl Garlic; washed, unpeeled,
-tips trimmed off

Preparation time: 10 minutes
Cooking time: 120 minutes

This vegan fish sauce will be one of the most frequently used
condiments in your arsenal! Super flavorful and easy!

Combine the soy sauce, mushrooms, wakame, dashima, balsamic vinegar,
rice vinegar, mirin, peppercorns, mushroom sauce, apple pear,
shallots, and garlic with 3 cups of filtered water in a saucepan. 
Bring the mixture to a boil. Then reduce heat and allow the mixture
to simmer until the sauce has reduced to about half the original
volume (anywhere from 90 minutes to 2 hours). Remove from heat and
allow the liquid to cool completely.

Pour the contents of the pot through a sieve, chinois, or similar
strainer into an airtight container. Store in the refrigerator for up
to 3 months. Freeze for additional use.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
the-best-easy-vegan-fish-sauce-recipe/>

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Best Vegan Fish Sauce
Categories: Condiment, Korean
Yield: 12 Ounces

What's the point of putting vegan sauce on fish - which is flesh??? It
doesn't make sense to me. Bv)=

This one makes no claims of vegan or vegetarian - although it has no
meat. Makes more sense to me.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beer Fish Sauce
Categories: Sauces, Beer, Citrus
Yield: 1 Servings

1 c Mayonnaise
1/4 c Catsup (use a Hot Sauced
- one like Kerns or Heinz)
1/4 c Beer
1 tb Prepared mustard
1 tb Lemon juice
1 ts Prepared horseradish

Combine all ingredients. Chill and serve with fish.

Makes 1-1/2 cups.

From the files of Al Rice, North Pole Alaska. - Feb 1994

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Re: Re: Vegan Fish Sauce
By: Dave Drum to Ben Collver on Thu Oct 10 2024 06:11:36

What's the point of putting vegan sauce on fish - which is flesh??? It doesn't make sense to me. Bv)=

Fish sauce is a common ingredient in asian cooking. It is a sauce made from fish, not a sauce to put on fish. Same point as vegan mayonnaise.
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Ben Collver wrote to Dave Drum <=-

What's the point of putting vegan sauce on fish - which is flesh??? It doesn't make sense to me. Bv)=

Fish sauce is a common ingredient in asian cooking. It is a sauce made from fish, not a sauce to put on fish. Same point as vegan mayonnaise.

I know what is fish sauce. It's made from dead, fermented fishies or Krill.
Did you miss the smiley? I was having you on. Your vegan version may be a sauce - but it cannot claim legitimately to be "fish" sauce as it has no
fish in it. Therefore the only way it can be fish sauce is if it's used
on fish. And vegan mayonnaise is pretty pointless. Almost as much so as
vegan Hollandaise.

My favourite fish sauce is the 3 Squids brand.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hollandaise Sauce
Categories: Five, Sauces, Eggs, Citrus
Yield: 1 Cup

3 lg Egg yolks
6 tb Butter
2 tb Lemon juice
1/4 c Water; almost boiling
1/2 ts Salt

Yields 1 cup

In top of double boiler heat beaten egg yolks.
Gradually add butter, 1 tablespoon at a time,
stirring constantly.

Cook over hot water, not boiling or it will
curdle, until thickened. Gradually add water
and lemon juice while stirring.

Add salt.

Serve immediately.

NOTE: I often add a pinch of white pepper - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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