Soy Fish Sauce – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Soy Fish Sauce is a delectable fusion of salty and umami-rich flavors, commonly used as a condiment or marinade in Southeast Asian cuisine. This dish takes its roots from the traditional fish sauce, a staple in many Asian countries, such as Vietnam and Thailand, but offers a completely vegan twist using soy ingredients. The result is a rich, flavorful sauce that can enhance any dish it is added to without compromising on taste.
Ingredients
- Soy sauce – 1/2 cup / 120 ml
- Kombu (dried kelp) – 5 g / 1 small piece
- Dulse flakes – 1 tablespoon / 5 g
- Shiitake mushrooms, dried – 2 pieces
- Water – 1/2 cup / 120 ml
- Maple syrup – 1 tablespoon / 15 ml
- Apple cider vinegar – 1 tablespoon / 15 ml
Instructions
- In a medium saucepan, combine water, kombu, dulse, and shiitake mushrooms.
- Bring to a gentle simmer over medium heat, then reduce to low and cook for 10 minutes.
- Remove from heat and let it steep for an additional 10 minutes for maximum flavor extraction.
- Strain the mixture into a bowl, discarding the solids.
- Combine the strained liquid with soy sauce, maple syrup, and apple cider vinegar.
- Whisk all ingredients together until well combined.
- Store in an airtight container and refrigerate; use within 2 weeks.
Substitutions
- Soy sauce -> Tamari for gluten-free version
- Maple syrup -> Agave syrup or honey
- Apple cider vinegar -> Rice vinegar
Enhancements in the Next Evolution
- Add a pinch of smoked paprika for a smoky depth.
- Include a teaspoon of grated ginger for a zesty kick.
- Experiment with different types of seaweed for varied flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
