If you're looking for alternatives to fish sauce, consider using soy sauce or various vegan options, as they can effectively replicate its rich and savory essence in your culinary creations. Fish sauce, a staple in Southeast Asian cuisine, is derived from salted anchovies or other fish that undergo a fermentation process lasting up to two years, resulting in its distinctive flavor profile. This ingredient enhances many dishes, contributing its deep, savory, earthy, and umami notes to favorites such as pad thai, pho, green papaya salad, and various stir-fries.

Umami, often referred to as the fifth taste, is a Japanese term that signifies a “pleasant savory taste.” This flavor profile is attributed to three specific umami compounds that are prevalent in both plant and animal proteins, and fish sauce is notably abundant in these substances. Yet, for those who may not have fish sauce available, prefer not to use it, or adhere to a vegan lifestyle, the quest for suitable substitutes becomes essential.

In this regard, we present a selection of 8 delectable substitutes for fish sauce that can elevate your dishes without compromising on flavor.

1. Soy Sauce

Soy sauce, crafted from fermented soybeans, water, salt, and wheat, serves as a fantastic alternative to traditional fish sauce. It's also a great choice for those following a vegan diet. Thanks to the amino acids derived from soybeans, soy sauce offers a deep umami flavor accompanied by a subtle sweetness. When looking to substitute fish sauce, you can easily use soy sauce at a 1-to-1 ratio. For an enhanced flavor profile, consider combining soy sauce with other ingredients:

  • Minced Anchovy. Blend 1 tablespoon (15 mL) of soy sauce with 1 minced anchovy fillet for a savory kick.
  • Rice Vinegar. Pair soy sauce with rice vinegar in equal parts to achieve an invigorating freshness.
  • Lime Juice. Incorporate 1/2 teaspoon of lime juice for every tablespoon (15 mL) of soy sauce to brighten the flavor.

2. Tamari

Tamari is a distinct variety of soy sauce that undergoes a unique processing method compared to traditional soy sauce. Its primary ingredients typically include water, salt, and miso paste made from soybeans, with the potential addition of moromi, a specific kind of brine, and koji, a beneficial fungus used in fermentation. This composition gives tamari a unique profile that sets it apart. One of the significant advantages of tamari is its minimal wheat content, which makes it an excellent choice for individuals who are avoiding gluten—however, it is always wise to check the ingredient label for assurance.

In terms of flavor, tamari boasts a richer, more robust, and less salty umami taste compared to regular soy sauce, primarily due to its elevated soybean protein levels. For culinary uses, tamari can effectively substitute fish sauce at a 1-to-1 ratio, although starting with slightly less and adjusting to personal preference is a great approach.

3. Oyster Sauce

Oyster sauce serves as an excellent alternative to fish sauce in a variety of stir-fry dishes, offering a similar savory flavor profile that many enjoy. Its consistency is slightly thicker, which may not suit recipes that specifically require the more liquid texture of fish sauce. To achieve a thinner consistency, a simple solution is to blend in a small amount of water with the oyster sauce.

When substituting fish sauce with oyster sauce, you can follow a straightforward 1-to-1 ratio in dishes such as stir-fries, fried rice, and marinades. However, it’s important to note that this substitution could impart a sweeter taste to your dish. Some commercial brands of oyster sauce may contain up to 4 grams of sugar per tablespoon (15 mL), whereas traditional fish sauce is sugar-free. Additionally, more affordable brands of oyster sauce might include caramel color, an ingredient that raises health concerns due to its potential carcinogenic properties.

4. Vegan Fish Sauce

For individuals adhering to a vegan lifestyle or those with a fish allergy, a wide range of vegan fish sauces are available on the market. These alternatives are predominantly crafted from shiitake mushrooms, liquid aminos, and soy sauce, providing a rich flavor profile that can enhance various dishes.

Liquid aminos are a source of free amino acids derived either from fermented coconut sap or hydrolyzed soybeans, blended with water and salt. Notably, mushrooms are packed with amino acids that contribute to the distinctive umami flavor, which is essential for creating depth in culinary creations. These vegan substitutes can seamlessly replace traditional fish sauce in recipes at a 1-to-1 ratio, making them a convenient option. You can find them online as well as in most well-stocked grocery stores, ensuring accessibility for all culinary enthusiasts.

5. Seaweed

Seaweed, a collective term for various plants and algae thriving in aquatic environments, offers a plethora of nutritional benefits.

This marine vegetable is particularly rich in the amino acid glutamate, which contributes to its signature umami flavor profile. Consequently, it is frequently utilized in broths and soups, especially within traditional Japanese and Korean cuisines. Some seaweed varieties, such as nori and various types of kombu—like rausu, ma, rishiri, hidaka, and naga—are particularly high in glutamate. If you prefer a milder umami taste, consider using wakame seaweed, which is known for its lower glutamate levels compared to kombu.

Both fresh and dried seaweed serve as excellent substitutes for fish sauce. Fresh varieties are ideal for incorporating into salads, broths, and sauces, while dried seaweed can enhance a wide array of dishes. Always refer to the packaging for specific measurement guidelines.

6. Coconut Aminos

Coconut aminos, sourced from the fermentation of coconut sap, are a versatile addition to a variety of dishes. Known for their rich umami flavor, these dark-hued liquid seasonings offer a subtle sweetness that distinguishes them from traditional soy and fish sauces.

Moreover, they boast a significantly lower sodium content compared to fish sauce, which can range from 320 to 600 mg per teaspoon (5 mL). In contrast, coconut aminos provide a mere 90 to 130 mg of sodium for the same serving size, making them a heart-healthy alternative. In addition to being a vegan option, coconut aminos are free from soy, wheat, and gluten, catering to those with dietary restrictions. They can seamlessly replace fish sauce in recipes on a 1-to-1 ratio, ensuring you don’t compromise on flavor.

7. Worcestershire Sauce

Worcestershire sauce, originating from England, is cherished across various regions for its robust and savory essence. This iconic condiment is crafted from a blend of anchovies (nala), molasses, tamarind, vinegar, cloves, onion, and an array of spices, making it a delightful substitute for fish sauce.

Both sauces share a common base of anchovies and undergo fermentation periods of up to 18 months, which imparts a comparable umami flavor. However, Worcestershire sauce stands out with its significantly lower sodium content, containing only 65 mg per teaspoon (5 mL), and a slightly thicker consistency, resulting in a unique taste experience. When cooking, feel free to replace fish sauce with Worcestershire sauce using a 1-to-1 substitution ratio.

8. Savory Mushroom and Soy Sauce Broth

If you are in search of a flavorful alternative to fish sauce for your soups or broths, a delicious mushroom and soy sauce broth could be your perfect solution. This rich broth not only provides depth of flavor but also caters to various dietary preferences.

To prepare this enticing broth, gather the following ingredients and place them in a medium-sized pot:

  • 750–950 mL of water
  • 15–20 grams of dried, sliced shiitake mushrooms (shiitake khumb)
  • 45 mL of regular or low-sodium soy sauce

Allow the mixture to simmer for approximately 15 minutes or until the liquid has reduced by half. Afterward, let it rest for an additional 10 minutes before straining the broth into a bowl. This broth can effectively replace fish sauce at a ratio of 2-to-1. For any leftovers, store them in a sealed container in the refrigerator for up to 1 week, or freeze them for several months for future use.

The Bottom Line

Fish sauce infuses a rich and savory umami essence into a variety of dishes, making it a staple in many cuisines. Nevertheless, if you prefer to steer clear of fish sauce or simply find yourself without it, there are numerous alternatives available for you to explore. Most of these substitutes can be used at a 1-to-1 ratio, although you may notice some differences in flavor and texture.