Vegetarian Fish Sauce

We have always mistakenly thought that vegetarian dishes were very frugal, with little or no taste because we could not use a variety of spices and ingredients from animals, especially the fish sauce which is the main ingredient to create many Asian dishes. But in fact, today many chefs who create vegetarian dishes are geniuses, because they make the most out of the flavor of each ingredient. For example, it is possible to make vegetarian fish sauce from salt, pineapple, soybeans, tamarind, mushrooms, cashews, and coconut water. This sounds strange, doesn’t it, because we always think fish sauce is made from fish, so vegetarians can only use soy sauce.  But actually, there is a recipe to make fish sauce with ingredients that are completely suitable for a vegetarian. As for vegetarians, they always use soy sauce in their meals.  However, the vegetarian fish sauce recipe today is very easy to make at home. Also, it can be kept in the fridge for a long time, the following recipe I think is perfect. If fresh coconut water is used, that is best; however, the coconut water that is sold in Costco or other grocery stores will be fine for this recipe. I use a small piece of seaweed that will create a fishy taste of the ocean  that enhances the flavor of this vegetarian fish sauce. This recipe is very simple. I invite everyone to try it.

Ingredients: 

4 cups coconut water

4 cups water

1/2 cup salt

8 oz. rock sugar or granular sugar

1/4 cup light soy sauce for color

1 small piece of seaweed 

Directions:

Place all the ingredients in a medium sauce pan and bring to boil. Simmer for 15 minutes or until the rock sugar dissolves. Remove the seaweed. Turn the heat off. Let cool and pour into a jar with lid.