Is Fish Sauce Gluten-Free?

Name: Vegan Fish Sauce Recipe (Gluten-Free)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 cup fresh shiitake mushrooms, sliced thinly; ¼ cup gluten-free tamari sauce; 1 cup wakame seaweed; 1 ¼ teaspoon chickpea miso; 4 garlic cloves, peeled; 4 cups filtered water

Traditional fish sauce is usually made of a mixture of fish and salt, and should naturally be gluten-free. However, if you are Celiac or gluten-intolerant, make sure to check the brand of store-bought fish sauce as some brands may add gluten-container ingredients, or prepare the sauce in a facility that also processes other foods containing gluten.

Easy Vegan Fish Sauce Recipe (Gluten-Free)

Description

This vegan fish sauce recipe is the perfect substitute for regular fish sauce, and you’ll learn how easy it is to make. Use this homemade fish sauce alternative in Asian recipes such as pad thai, pho noodle soup, or simply in any recipe to add umami and flavor. Totally dairy-free and gluten-free too.

Ingredients

Units Scale

1 cup fresh shiitake mushrooms, sliced thinly
1/4 cup gluten-free tamari sauce
1 cup wakame seaweed
1 1/4 teaspoon chickpea miso
4 garlic cloves, peeled
4 cups filtered water

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Instructions

Slice Mushrooms: Slice the shiitake mushrooms thinly.
Combine Ingredients: In a medium saucepan, combine the sliced shiitake mushrooms, wakame seaweed, garlic cloves, tamari sauce, chickpea miso paste, and filtered water.
Bring to a Boil then Simmer: Bring the ingredients to a boil, then cover and reduce heat to low, letting the sauce simmer for 30 minutes, so as to extract the flavors from the ingredients.
Let Cool: Once the simmering is done, let the liquid cool down to room temperature.
Strain Sauce: Once the liquid is cooled, strain the homemade vegan fish sauce into a mason jar or glass jar.

Notes

Shiitake Mushrooms: I used fresh shiitake mushrooms, but if you don’t have access to fresh ones, you may also use dried shiitake mushrooms for a deeper flavor.

Tamari Sauce: I used tamari sauce (which is gluten-free soy sauce) to keep this recipe gluten-free. If you are not Celiac or gluten-intolerant, feel free to use normal soy sauce instead. Alternatively, if you are allergic to soy, you can use coconut aminos instead.

Seaweed: I used wakame seaweed, but you can also use kombu seaweed if that’s what you have.

Chickpea Miso: I used chickpea miso, but you can also use normal miso if you prefer.

Garlic Cloves: Fresh garlic cloves add a beautiful flavor to this vegan fish sauce recipe, so make sure you add them in!

Water: I recommend using filtered water for this recipe.

Storing: You can store this homemade vegan fish sauce in a mason jar or airtight container in the refrigerator for up to 1 month. Remember to shake it well before use.

Let Steep for Stronger Flavor: If you have time once the simmering is done, let the ingredients steep overnight or for up to 24 hours to extract the extra flavor.

Prep Time: 5 mins
Cook Time: 30 mins
Category: Sauces
Method: Stovetop
Cuisine: Asian