Don’t Panic! 8 Brilliant Fish Sauce Substitutes for Every Cook
Fish sauce is a staple in Southeast Asian cooking for a reason. It adds a deep, salty, savoury punch that chefs call umami. It brings everything together in a way that is hard to describe until you taste it. But it is not irreplaceable. In fact, you probably have something in your kitchen right now that will do the job perfectly.
In this guide, I am going to walk you through the best alternatives for fish sauce. Whether you need a quick fix from the pantry, a vegan option, or something safe for allergies, I have got you covered.
What is fish sauce and why do we use it?
Before we look at the swaps, it helps to know what we are trying to replace. Traditional fish sauce is quite simple but takes a long time to make. It is made from salted fish, usually anchovies, which are left to ferment for up to two years.
This process breaks down the fish and creates a liquid that is rich in glutamate. Glutamate is what gives food that savoury “meaty” taste known as umami. It is the fifth taste, alongside sweet, sour, bitter, and salty.
When you splash fish sauce into a curry or a stir fry, you are not really trying to make it taste fishy. You are adding depth. You are making the other flavours pop. That is why simply adding salt water does not work as a substitute. You need something that brings that complex, earthy richness.
Why you might need a swap
There are plenty of reasons to skip the fish sauce. The most obvious one is running out of it, but dietary needs are also very important.
Allergies
Fish sauce is a no-go for anyone with a fish allergy. Anchovies are the main ingredient. Sometimes, manufacturers add shellfish like shrimp, too. In the UK, food businesses must tell you if any of the 14 major allergens are in their food, and fish, crustaceans, and molluscs are all on that list. If you are cooking for someone with an allergy, checking labels is vital.
Vegan and vegetarian diets
Since it is made from fermented fish, traditional fish sauce is not suitable for vegetarians or vegans. If you are hosting a dinner party, you will want a plant-based option that still delivers big flavour.
Sodium concerns
Fish sauce is incredibly salty. It can contain between 320mg and 600mg of sodium in just one teaspoon. If you are watching your salt intake, you might want an alternative that lets you control the sodium levels a bit better.
The Best Pantry Substitutes
These are the items you likely have in your cupboard already. They might not be perfect matches on their own, but they get very close.
1. Soy Sauce
This is my top pick for a quick and easy fix. Soy sauce is made from fermented soybeans, wheat, water, and salt. Like fish sauce, it is fermented, which means it is packed with that lovely umami flavour.
It is darker and slightly sweeter than fish sauce, but it works brilliantly in marinades and fried rice.
How to use it:
Swap it at a 1-to-1 ratio. If the recipe calls for one tablespoon of fish sauce, use one tablespoon of soy sauce.
Pro tip:
If you want to get closer to the sharpness of fish sauce, try adding a little extra acidity. Try adding a squeeze of lime juice or a splash of rice vinegar to the soy sauce. A 1-to-1 mix of soy sauce and vinegar adds a nice freshness.
2. Worcestershire Sauce
You might be surprised to see this on the list, but Worcestershire sauce is actually a very close cousin to fish sauce. It was originally created in England and contains fermented anchovies, vinegar, molasses, tamarind, and spices.
Because it contains fish, it shares that same savoury DNA. It is lower in salt than fish sauce but has a strong, distinct flavour profile thanks to the spices like cloves and onion.
How to use it:
Use it in a 1-to-1 ratio. It works especially well in meat dishes or hearty stews where you want a rich background flavour.
3. Oyster Sauce
Oyster sauce is another staple in many kitchens. It is thicker and sweeter than fish sauce, with a syrup-like consistency. As the name suggests, it is made from oyster extracts.
It is great for stir-fries because its texture coats vegetables and noodles beautifully. However, it is not as salty or sharp as fish sauce, so you might need to adjust your seasoning elsewhere.
How to use it:
Replace fish sauce with oyster sauce in a 1-to-1 ratio. If you need it to be thinner, you can mix it with a little water before adding it to your pan.
Gluten-Free and Soy-Free Options
If you are cooking for someone with specific dietary restrictions, soy sauce might not be an option. Here are some excellent alternatives that tick the right boxes.
4. Tamari
Tamari is a Japanese style of soy sauce. The main difference is that it is made with little to no wheat. This makes it a fantastic option for those avoiding gluten.
I find tamari has a richer, smoother taste than regular soy sauce. It is less harsh and salty, with a deep umami kick that comes from a higher concentration of soy protein.
How to use it:
You can use a 1-to-1 ratio here. Start with a little less if you are worried about the flavour being too strong, and taste as you go.
5. Coconut Aminos
This has become very popular recently. Coconut aminos are made from fermented coconut sap. It is dark like soy sauce but is naturally soy-free, wheat-free, and gluten-free.
The flavour is sweeter and much less salty than fish sauce. It contains about 90mg to 130mg of sodium per teaspoon, which is significantly less than fish sauce.
How to use it:
Swap it 1-to-1. Because it is sweeter, you might want to reduce any sugar or honey that your recipe calls for.
The Vegan Flavour Boosters
Getting that “fishy” taste without using fish can be tricky. However, nature provides some amazing ingredients from the sea that are 100% plant-based.
6. Seaweed
Seaweed is naturally high in glutamate. It is what gives Japanese broths (dashi) their incredible flavour. Using seaweed can add a subtle “taste of the sea” to your dishes without any animal products.
You can use fresh or dried seaweed. Nori (the sheets used for sushi) and kombu (kelp) are excellent choices. Kombu is particularly high in glutamate.
How to use it:
If you are making a soup or a broth, simmer a piece of dried kombu in the liquid. For salads or stir fries, you can crumble dried nori sheets on top as a seasoning.
7. Mushroom and Soy Broth
Mushrooms are the kings of vegetable umami. Dried shiitake mushrooms, in particular, have an intense, earthy flavour that works wonders as a substitute.
You can make a quick savoury broth to replace fish sauce in liquid-heavy recipes like soups or curries.
How to use it:
Simmer dried shiitake mushrooms in water with plenty of soy sauce until the liquid reduces by half. Strain out the mushrooms and use the liquid. A 2-to-1 ratio works well here (use two spoons of broth for every one spoon of fish sauce) since it is less concentrated.
How to Make Your Own Vegan Fish Sauce
If you cook Asian food regularly and want a reliable vegan staple, I highly recommend making your own sauce. It is easier than you think and keeps in the fridge for months.
I found a great method from Feasting At Home that combines several umami-rich ingredients to mimic the real thing. It uses mushrooms for earthiness and seaweed for that briny ocean taste.
Here is a simple way to do it:
Ingredients:
- 4 cups of water
- 1/4 cup of soy sauce (or tamari for gluten-free)
- 1/2 cup of dried shiitake mushrooms
- 1 sheet of dried kombu (seaweed)
- 4 cloves of garlic, sliced
- Salt to taste
Method:
- Place all the ingredients into a saucepan.
- Bring the mixture to a boil, then lower the heat.
- Let it simmer gently until the liquid has reduced by about half. You want the flavours to concentrate.
- Strain the liquid through a sieve to remove the mushrooms, garlic, and seaweed.
- Pour the liquid into a clean jar or bottle.
You can store this in the fridge for up to six months. The flavour actually gets better with time. Use this homemade sauce exactly as you would use regular fish sauce.
Cooking Tips for Using Substitutes
Swapping ingredients is more of an art than a science. Here are a few things I have learned along the way to make sure your dish still tastes delicious.
Taste as you go
This is the golden rule of cooking. Fish sauce is very salty, so if you swap it for something with less sodium, like coconut aminos, your dish might taste bland. Taste it and add a pinch of sea salt if needed.
Balance the sugar
Traditional fish sauce has zero sugar, but substitutes like oyster sauce and coconut aminos contain natural sugars. If your recipe calls for palm sugar or honey, hold back a little. Taste the dish first, so you do not make it too sweet.
Consider the colour
Soy sauce is much darker than the amber colour of fish sauce. If you are making a clear broth or a light-coloured dipping sauce, just be aware that soy sauce will turn it brown. It will still taste good, but it might look a little different.
Texture matters
Fish sauce is as thin as water. Oyster sauce is thick. If you are making a dipping sauce (like Nuoc Cham), thick sauces might ruin the consistency. Always thin them down with a splash of warm water or lime juice before mixing.
Which one should you choose?
If you are feeling overwhelmed by the choices, here is my quick cheat sheet:
- For stir fries: Oyster sauce or soy sauce.
- For marinades: Worcestershire sauce or soy sauce.
- For soups and curries: Mushroom broth or vegan fish sauce.
- For gluten-free diets: Tamari.
- For low-sodium diets: Coconut aminos.
- For dipping sauces: Soy sauce mixed with lime juice.
Cooking should be fun, not stressful. Missing one ingredient does not mean your dinner is ruined. In fact, you might find that you prefer the taste of one of these alternatives.
