2tspRice Wine or Rice VinegarCan use dry sherry instead
Instructions
Peel & chop the garlic and shallot.
Heat a medium-sized saucepan big enough to hold all the ingredients and add the chopped shallot and garlic to roast gently for about 2 minutes stirring continuously.
As soon as you start to smell the onion and garlic fragrance add the water, and the rest of the ingredients.
Bring the liquid to a simmer. Then simmer gently until the quantity is reduced by half.
Allow to cool, then transfer to a container and store overnight in the refrigerator to bring out the flavor.
After standing, remove the larger solids with a slotted spoon. Then strain the sauce through a fine-mesh filter into a jug before transferring to your final storage bottle.
Label your bottle 'Vegan Fish Sauce' and store in the refrigerator. Good for at least two months!
Video
Vegan Substitute for Fish Sauce Recipe - Easy & Quick