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From:	Deborah (Recipes.vegsource.com)
Subject:	I love that stuff!
Date:	October 21, 2009 at 11:18 am PST

In Reply to: vegan mock fish sauce posted by Helen on October 21, 2009 at 9:01 am:

Hi Helen!

Pan-braising is a good method
to cook veggie-fish. Just cook
it until heated through. Don't
overcook. [Be sure to defrost it
first for best results.]
Good with almost any sauce or gravy.
Sweet and sour sauce is nice!

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Another good way to use veggie-fish:

Cut into slices and use on
top of sushi balls -- or inside of
sushi rolls.

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Four Vegan "Fish" Sauces

[from the simple to the complex]

NOTE: These are not gravies.
Use cold, as dipping sauce for all
kinds of hot and cold dishes, or as
an ingredient in recipes.

---

Fish Sauce Sub I

Vegetarian oyster sauce, thinned with water
to a thick-soy-sauce consistency.

---

Fish Sauce Sub II

Mushroom soy sauce (similar to above).

---

Fish Sauce Sub III

1/2 cup soy sauce + 1 tsp kelp powder,
mixed in blender until smooth.

---

Fish Sauce Sub IV

1 Tbs sugar
2 Tbs soy sauce
2 Tbs water
1 Tbs chopped roasted peanuts (optional)
1 tsp kelp powder
1/4 tsp dried red chili flakes (optional)

Put all except peanuts in blender.
Blend until smooth.
Strain.
Thin with water to soy sauce consistency.
Mix in peanuts, if desired.
Store in a jar in fridge.

---

Sweet and Sour Sauce
[Use hot or cold]

1 cup peach or apricot jam [all-fruit]
1 tsp ketchup
1/4 cup apple cider vinegar
Agave nectar [as needed]

Mix jam, ketchup, and vinegar in a bowl.
Stir in agave nectar, tasting as you go,
until sweet-sour taste is to your liking.
For a more 'sour' taste, add more vinegar.

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