Swich | Recipes - Fermented Fish-Less Fish Sauce | No-Cook

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Fermented Fish-Less Fish Sauce | No-Cook

This intensely flavored sauce adds that sought after fish-like or umami flavor that is so desirable in many Asian-style dishes.

Makes 1 cups | Active Time: 5 minutes | Total Time: 5 minutes
4.5 out of 5 (4 votes)
4.5 out of 5 (4 votes)
Makes 1 cups | Active Time: 5 minutes | Total Time: 5 minutes
Step 1: Making the Fish-Less Fish Sauce
  • 1/3 cup tamari or soy sauce
  • 1/2 cup vegetarian flavored oyster sauce (a.k.a. mushroom-oyster sauce)*
  • 2 tsp rice wine vinegar
  • 1/4 cup fermented black beans, made into a paste
  • 2 tbsp Shinshu miso (yellow miso)

Blend everything together and store in a sealable jar. This sauce will keep for several weeks in the refrigerator.

Note: The vegetarian oyster sauce can be omitted, if desired — which of course will lead to a thinner sauce.

Substitute 1:1 for regular fish sauce, or to taste. Just note that this sauce is darker than a “typical” fish sauce, which will affect the color of whatever you are making.

Chef's Notes

For a thinner and slightly more fishy-fishless fish sauce, this recipe for Fish-Less Fish Sauce is also really good. Besides the ingredients used, the other difference is that this fish-less sauce is not cooked and it also keeps a bit longer.

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