I would turn to either Braggs liquid aminos for a lighter salt replacement or tamari for a more umami replacement. There are vegan fish sauce replacements available as well if the thought of fermented fish is what is turning you away from fish sauce.
If you are keen on preserving a modicum of the Asian flavor profile of the original recipe, I suggest you replace the fish sauce with another Asian sauce, one that you already enjoy and hopefully already have in your pantry or refrigerator. It could be something like toban djan, black bean chili sauce, tonkatsu sauce, teriyaki, whatever.
If adhering to the Asian flavor profile is not important to you, feel free to replace with whatever you like/find convenient: Worcestershire, New Zealand plum sauce, balsamic vinegar, even ketchup.
In the end, just use what will please you and your dinner table guests. This isn't a traditional Asian recipe, it's really a loosely inspired Asian toned recipe from an Irish contributor.
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If adhering to the Asian flavor profile is not important to you, feel free to replace with whatever you like/find convenient: Worcestershire, New Zealand plum sauce, balsamic vinegar, even ketchup.
In the end, just use what will please you and your dinner table guests. This isn't a traditional Asian recipe, it's really a loosely inspired Asian toned recipe from an Irish contributor.
Best of luck.