Vegan Fish Sauce

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  • 1 1/2 cup shredded dried seaweed
  • 4 cups water
  • 3 very large cloves garlic, crushed but not peeled.
  • 1 1/2 tbsp. black peppercorns
  • 1/2 cup dark Chinese soy sauce
  • Extra boiling water as needed


  1. Place the seaweed in a pot and add 4 cups of water.
  2. Bring to a boil, then turn down the heat to keep it bubbling along.
  3. Cook for 20 minutes.
  4. Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
  5. Bring back to a boil, then boil fairly high for at least 1/2 hour.
  6. At that point, begin to taste (just a little, though—it’s strong).
  7. When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
  8. Strain through fine mesh or a coffee filter and allow to cool.