This “Fishless Fish Sauce,” from Bittman’s How to Cook Everything Vegetarian, mimics Thai nam pla sauce. It ends up being in quite a few recipes I make, and I sometimes freak myself out that I’m actually eating fish products.
Makes 1/2 cup.
1 tb ground dulse – I usually just grind wakame seaweed (the kind I keep around for miso soup) in a mortar and pestle. Bittman says the recipe is still worth making without the dulse if you don’t have it.
1 clove garlic, minced
2 tb soy sauce
1 tb brown sugar
1. Whisk the dulse, garlic and soy with 2 tb of water in a bowl.
2. Grate the zest of 2 of the limes into the same bowl, then juice all four limes into the bowl.
3. Add the sugar and stir well. Let sit for 5 min to let the flavors to meld.