Vegetarian fish sauce recipe?
I'm looking for an actual recipe (with measurements, not just ingredient list) for vegetarian fish sauce. As I don't really know what the real sauce tastes like, and therefore can't just throw something together, actual measurements/proportions would be greatly appreciated. Authentic Thai or Vietnamese also appreciated. BTW, I'm not asking for veg. oyster sauce, which is already available in Asian markets. I've heard suggestions for recipes that include fermented bean sauces or fermented tofu if anyone has a recipe like that.
Here's one frome Arielle's Recipe Archive:
Vegetarian "fish" sauce
1 1/2 cup shredded dried seaweed
4 cups water
3 very large cloves garlic, smashed but not peeled
1 1/2 tbsp. black peppercorns
1/2 cup dark Chinese soy sauce
Extra boiling water as needed
Place the seaweed in a pot and add 4 cups of water.
Bring to a boil, then turn down the heat to keep it bubbling along. Cook for 20 mintes.
Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
Bring back to a boil, then boil fairly high for at least 1/2 hour. At that point, begin to taste (just a little, though--it's strong).
When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready. Strain through fine mesh or a coffee filter and allow to cool.