I don’t want to sound like I’m the only one who finds fish sauce to be a little bland, but I’m a fish-loving man.
And I also want to make fish sauce that is really, really delicious.
You know what?
I’m going to try and make a vegan version of the classic vegan fish stew recipe, which I know a lot of you probably haven’t heard of.
Here it is, a vegan seafood stew that tastes just like the classic version, but with a healthy twist.
This recipe is made with a combination of fresh vegetables, fish, and a little bit of sea salt, which makes it really easy to make vegan fish sauces.
And if you’re not into fish sauce, you could always skip this step entirely and just get to making delicious vegan fish dishes.
To make this vegan fish soup, you’ll need the following ingredients: 4 medium-large red bell peppers, seeded and chopped 2 tablespoons chopped fresh garlic 1 cup sliced fresh mushrooms 1 cup dried anchovies, or fresh crushed red pepper 1 tablespoon salt 1 tablespoon fresh parsley 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt and freshly ground pepper to taste 1/8 teaspoon freshly grated nutmeg 1/3 cup water 2 cups vegetable broth (I used vegetable broth from my local farmers market) 1 tablespoon soy sauce (or soy sauce substitute) 2 teaspoons coconut aminos or tamari 1 tablespoon fish sauce substitutes (like sea salt) 1/6 teaspoon chili powder, or to taste For the meat and vegetables, prepare the sauce in a large pot and add the bell peppers.
Saute them for a minute or two, stirring occasionally.
Add the garlic and mushrooms, saute for another minute or so.
Add in the anchovies and red pepper and bring to a simmer.
Add water and simmer until the mixture is slightly thickened, about 10 minutes.
Stir in the salt, parsley, and pepper, and bring the mixture to a boil, stirring constantly.
Once the sauce is boiling, reduce the heat to medium and add in the soy sauce.
Bring to a low simmer, then reduce the temperature to low and cook for about an hour, stirring often.
While the sauce simmers, you can add in your meat and veggies.
As soon as the meat is cooked, add in some chopped fresh mushrooms, stir it well, and then remove from the heat.
As the sauce thickens, it’s ready to serve.
I love using canned mushrooms in this dish, but you could also add canned tomatoes and/or a squeeze of lemon juice.
Serve it over rice or noodles and top with a bit of fresh parslayed cilantro or mint. Enjoy!