Vegan Fish Sauce

(makes about 3 cups)

1 1/2 cups shredded seaweed (I use wakame)

6 cups water
6 fat cloves garlic, crushed but not peeled
1 T peppercorns
1 cup mushroom soy sauce
1 T miso

Combine wakame, garlic, peppercorns and water in a large sauce pan and bring
to a boil. Lower heat and simmer about 20 minutes. Strain and return the liquid
back to the pot. Add soy sauce, bring back to a boil and cook until mixture is
reduced and almost unbearable salty. Remove from heat and stir in miso.

Decant into a bottle and keep in the refrigerator. Use one-for-one to replace fish
sauce in vegan recipes.

Note: You should be able to find wakame in most health food and Japanese
grocery stores. Its also readily available online.
High quality fish sauce with 13.6% protein content and fish paste (bagoong).

Materials:

o Fish of assorted species

o Enzymes from micro-organisms
o Salt
Equipment: Fermentation vessels provided with stirrer

Procedure:

1. Wash assorted species of fish to free them from undesirable dirt.

2. Grind fish to facilitate hydrolysis of the protein constituent.
3. Place ground fish into clean fermentation vessels provided with stirrer.
4. Add appropriate amount of salt and mix uniformly to inhibit the growth of micro-organisms during fermentation.
5. Introduce enzymes obtained from micro-organisms of plant animals to fortify the natural endoenzymes present
in the fish. Stir the mixture.
6. Adjust the pH requirement of the particular enzyme used.
7. Ferment for 13 days. Clean the digested mash by filtering. Bottle the clear reddish brown liquid as patis and the
residue containing some insoluble protein as “bagoong.”
8. Fermentation is allowed to occur for 13 days. The digested mash is cleared and from the filtered clear reddish
brown liquid is bottled as quality patis and the residue containing some insoluble protein as bagoong.
For more information, contact:

DOST Bldg. Gen. Santos Ave., Bicutan, Taguig City

Telephone Nos: (632) 837-20-71 to 82
Web: www.dost.gov.ph

source: elgu2.ncc.gov.ph

Materials:
Fish of assorted species
Enzymes from micro-organisms
Salt

Equipment:
Fermentation vessels provided with stirrer

Procedure:
1. Wash assorted species of fish to free them from undesirable dirt.
2. Grind fish to facilitate hydrolysis of the protein constituent.

3. Place ground fish into clean fermentation vessels provided with stirrer.

4. Add appropriate amount of salt and mix uniformly to inhibit the growth of micro-organisms during fermentation.

5. Introduce enzymes obtained from micro-organisms of plant animals to fortify the natural endoenzymes present in
the fish. Stir the mixture.

6. Adjust the pH requirement of the particular enzyme used.