This recipe is from "1000 Vegetarian Recipes" by Carol Gelles. I keep a bottle of this in my fridge at all times for Southeast Asian cooking. I never tried fish sauce before I went veg, so I can't say how much it tastes like the "real" thing, but it offers a different flavor than plain soy sauce. It has kind of a sea taste from the seaweed, and it's not as salty as straight-up soy sauce.
The dried kelp/kombu is hard to measure, in the book it says "six 1 1/2 inch pieces", but I just break off 3 good sized strips.
Cooking time includes time for the sauce to cool.