A vegan fish sauce made with canned pineapple juice for that truly authentic Thai taste of sweet, sour and salty. Adapted from Vegan Miam blog.
- 1/4 cup warm water
- 1/4 cup pineapple juice (canned pineapple)
- 2 1/2 tablespoons coconut sugar
- 2 tablespoons light soy sauce
- 1/2 teaspoon sea salt flakes
- Place all ingredients in a glass or non-reactive plastic jug and mix well.
- Store in the fridge for up to a week.