A really simple homemade vegan ‘fish’ sauce perfect to be used for noodle stir-fries, curries, and more!
This homemade vegan ‘fish’ sauce is made with really simple ingredients.
WHAT YOU’LL NEED FOR THIS VEGAN FISH SAUCE
- ¼ cup coconut sugar (55 g)
- 1 tsp red chili flakes
- 1 tsp minced garlic
- ¾ cup boiling water (180 ml)
- 2 tbsp fresh lime juice (30 ml)
- 1 1/2 tsp sea salt or more depending on desired saltiness
I used coconut sugar as a sweetener for this because it’s slightly nutty with a slight hint of caramel flavour that isn’t as sweet as regular cane sugar.
This is also what gives the sauce the brown, somewhat golden colour. Palm sugar will work perfectly, too.
RECIPES USING VEGAN FISH SAUCE
PAD KEE MAO
I used my homemade fish sauce recipe to cook some Pad Kee Mao or Thai Drunken Noodles and it really adds a nice layer of flavour to the savoury and spicy noodle dish.
One of my favourite noodle recipes is this Pad Thai! I made this dish with tofu for protein, added crunch from bean sprouts and peanuts, tang from lime and an extra kick of spice from chili powder!
CHA GIO CHAY
I also used this for my Cha Gio Chay (Vietnamese Fried Vegetarian Spring Rolls) and Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls) recipes as the dipping sauce (nuoc cham). It pairs perfectly, too!
You’ll find the recipe for this vegan ‘fish’ sauce below!
You might enjoy these vegan recipes:
- Pad Thai
- Japanese Chahan or Fried Rice
- Crispy Eggplant Katsu
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Pan-Fried Tofu Cakes
- Tofu ‘McNuggets’
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
Vegan Fish Sauce
- In a small heatproof bowl, add in the sugar, chili flakes, and garlic. Pour in the boiling water. Mix well until the sugar has dissolved. Add in the lime juice and the salt. You can start with the least amount of salt and just add more depending on your desired saltiness level.
- Leave the sauce to cool before storing in an airtight container. Keep the sauce in the refrigerator until ready to use. The flavours will get stronger as it sits. This sauce is good for up to 2 to 3 weeks.