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The Ultimate Plant-Based Fish Sauce – vegetarian recipe
Stav Kogan

The Ultimate Plant-Based Fish Sauce

Craving that umami-packed, funky, and salty kick of Southeast Asian fish sauce but want to keep it plant-based? This recipe for vegetarian nam pla captures the essence of the classic condiment without a single fish, using dulse seaweed for a subtle, briny depth.
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Total Time 15 minutes
Servings: 1 About 1/2 cup
Calories: 15
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (3g / 0.11 oz) crumbled or ground dulse, optional
  • 1 clove garlic, minced
  • 2 tablespoons (30ml / 1 fl oz) light soy sauce or tamari
  • 4 limes
  • 1 tablespoon (15g / 0.53 oz) palm sugar or brown sugar
  • 2 tablespoons (30ml / 1 fl oz) water
  • Create a Thai-Style Dipping Sauce (Nam Prik) by adding 1-10 minced fresh Thai chiles (or red pepper flakes to taste) and a tablespoon of finely shredded carrot.
  • Make a Vietnamese-Style Dipping Sauce (Nuoc Cham) by adding 1-2 minced fresh chiles, a tablespoon of minced ginger, and the juice of one extra lime.
  • Store your vegan fish sauce in an airtight container in the refrigerator for up to 2 weeks. The flavors will deepen and improve over time.
  • The balance of salty, sweet, and sour is personal. Feel free to adjust the lime juice, sugar, or soy sauce to match your preference.

Method
 

  1. In a small bowl, whisk together the dulse (if using), minced garlic, soy sauce, and water.
  2. Grate the zest from 2 of the limes directly into the bowl.
  3. Juice all 4 limes and add the fresh juice to the mixture.
  4. Add the palm sugar and stir vigorously until it is completely dissolved.
  5. Let the sauce rest for at least 5 minutes before serving to allow all the flavors to meld together.

Nutrition

Calories: 15kcalCarbohydrates: 4gProtein: 0.5g

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