www.fatfree.com/recipes/co...-substitute

This sounds good but I think I would want that stinky nastiness of fermented fish.

This is my own idea but how about using Chinese fermented tofu and mix it with soy sause... and keep it in fridge for few days before use.

en.wikipedia.org/wiki/Pickled_tofu

vegancooking.tribe.net/thread...80e8e46

i usually just skip the fish sauce altogether as well & the dishes come out just fine. it's mainly to just add flavor anyway.

I usually substitute soy, tamari or Braggs Liquid Aminos for the fish sauce. It doesn't have the fishy flavor but it does add saltiness.

HOME MADE VEGETARIAN FISH SAUCE: So, I've noticed that a lot of asian dishes call for fish sauce, and if you're a true vegetarian like me you always feel like that puts the recipe just out of reach. I've come up with my own vegetarian fish sauce and I think it's 99% close the real thing.

I based the main part of it off the Wikipedia Vegetarian Fish Sauce recipe, but I felt the recipe there lacked a few things which put it into the realm of "tastes like the real thing" but it's 100% VEGETARIAN.

HOW TO MAKE VEGGIE FISH SAUCE
INGREDIENTS
2 - cups shredded dried seaweed (Any brand works. Try Japanese grocery stores)
4 - cups water
3 - cloves garlic (smashed but not minced)
1 & 1/2 - Tbsp whole black peppercorns
1/2 - cup soy sauce (I used light soy sauce but regular would work)
2 - tsp lime juice (concentrate OK)
2 - tsp lemon juice (concentrate OK)
2 - Tbs vinegar
3 - tsp sugar
1 - tsp ground ginger
1 - tsp ground garlic
1/4 - tsp chili powder

If you have allergies to wheat, you can also use a wheat free tamari like San-J brand. But if you use tamari versus soy sauce, add about 1/4 cup more because it's lighter.

You can find the dried seaweed at just about any asian market. Personally I prefer the type that shredded kinda small versus the large sheets of seaweed. I think that when it's shredded it makes for a richer sauce. Make sure the seaweed you buy doesn't contain MSG. A good brand is Wel-Pac Dried Shredded Wakame Seaweed (Fueru Wakame) 57g, but anyone will work.


HOW TO PREPARE VEGETARIAN FISH SAUCE
1. In a large bowl, add 2 cups dried seaweed + 4 cups water
2. Bring to a boil, then reduce heat and simmer for 20 minutes
3. Add garlic cloves + peppercorns + soy sauce + lime juice + lime juice
+ vinegar + sugar + ginger + garlic powder + ginger + chili powder
4. Bring to a boil, turn heat down to medium and cook for 30 minutes
5. You can adjust the salt level by adding water
6. Allow to cool
7. Strain into a container

Straining it is the key. Once it's strained you can funnel it into a large water bottle, and label it "Veggie Fish Sauce" or as it's called in Vietnam "Nuoc Mam Chay" If you've ever tasted the real fish sauce (in your pre-veggie days) you can sample a tiny bit and see just how close to the real thing it really tastes. But caution...this stuff is stinky and strong! Just like the real fish sauce.

Hope you like it.
Ms Nadja Dee Witherbee
(If you're concerned that I have a caucasion last name, it used to be Tanaka...so I know what good asian food tastes like!)
Seattle WA
benignlives@earthlink.net

Flax seed oil taste too much like fish to me. not trying to hate but eeeew to wanting that fish taste. :)

I'd give a try to this.

It's known as okonomyaki sauce and goes well on the traditional Japanese dish.


Ingredients

* 1/4 cup Ketchup
* 1 1/2 tablespoon Worcestershire sauce
* 1/4 teaspoon Dijon mustard
* 2 tablespoon Sake
* 1 teaspoon Soy sauce
* 3 tablespoons Brown sugar
* 1 teaspoon Mirin
* 1/8 teaspoon Ginger ground, in a jar
* 1 teaspoon Honey


Instructions
Combine all sauce ingredients in a small saucepan and simmer for about a minute, stirring constantly.
If it's too tangy, add more honey/sugar.
If it's too sweet, add a splash more soy sauce.

Remove from the heat and cool to room temperature.