This sauce can be used in any recipe that calls for soy sauce. When choosing to use fish or beef broth, I personally prefer fish broth and leave out the fish sauce. I have put a link to a homemade paleo recipe for my fish broth in the ingredients below. However, if you don’t have fish broth but do have beef can make an easy substitution but I highly recommend adding the fish sauce. Making your own homemade paleo fish sauce is quite the process as it takes few weeks to ferment the fish to achieve the flavours needed. Try finding a store bought fish sauce that show the ingredients contain nothing more than salt and fish, while you take time to create your very own homemade version in the process.
1 cup fish broth or beef broth (your choice, depending on what is available to you)
2 tablespoons balsamic vinegar
2 teaspoons cider vinegar (apple juice can be substituted)
4 teaspoons blackstrap molasses(natural, pure. Read ingredients list)
1/8 teaspoon ground black pepper
1/8 teaspoon coarse garlic powder, granulated
1/8 teaspoon ground ginger
1/4 teaspoon coarse sea salt
1/2 teaspoon fish sauce (optional, if using store bought ingredients should only be fish and salt)
- Place the following in a small saucepan: broth, balsamic vinegar, cider vinegar, molasses, black pepper, garlic powder, ground ginger. Bring to a brief boil over medium-high heat, then reduce heat to a gentle simmer. Small bubbles should just break on the surface. Cook until reduced to about 2/3 cup — this takes about 7-10 minutes.
- Remove the pan from the heat. Add the salt and fish sauce(if using); stir to combine and taste to adjust seasoning level. Allow to cool then pour in containers for storage. Store in the refrigerator for up to 10 days.
Number of Servings: 2/3 cupsby