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  • Vegan Fish Sauce

    From Ben Collver@1:124/5016 to All on Wed Oct 9 11:13:49 2024
    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/>

    MMMMM
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  • From Dave Drum@1:396/45 to Ben Collver on Thu Oct 10 06:11:36 2024
    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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  • From Ben Collver@1:124/5016 to Dave Drum on Thu Oct 10 09:52:48 2024
    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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  • From Dave Drum@1:2320/105 to Ben Collver on Fri Oct 11 05:00:00 2024
    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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