10 Delicious Fish Sauce Substitutes

What is a Fish sauce?

Fish sauce is a condiment made from fermented fish, often used in various cuisines to enhance flavour. Fish sauce is more of a seasoning; we use it predominantly to season our cuisine despite others calling it a condiment. Its primary function is to add saltiness; its secondary but no less significant goal is to add umami or savoury flavour. Imagine soy sauce combined with fish! It is utilized extensively in numerous Southeast Asian nations, including Laos, Vietnam, and the Philippines, and it serves as the primary seasoning in traditional Thai dishes. In Southeast Asian cuisine, fish sauce is significant, which is undoubtedly true in Thai cooking. One might have experienced it without realizing it, perhaps in their pad thai or that orange dipping sauce nuoc cham from their Vietnamese takeaway.

A Dietary Guide on Fish Sauce

The nutrition information for 1 tablespoon (eighteen grams) of fish sauce is following:

1. Calories content is 6.3
2. The fat content is 0g
3. The sodium content is 1,410mg
4. The carbohydrate content is 0.66 grams
5. The fibre content is zero grams
6. The sugar content is 0.66 grams
7. The protein content is 0.91 grams.

Because it is added to food in such small amounts, fish sauce is not a substantial source of fat, calories, protein, or carbohydrates. Nevertheless, it has a sodium content of 1,410 milligrams. 

What are some of the Ways to Use Fish Sauce?

For those who are new to fish sauce, it is advisable to begin with recipes from Southeast Asian cuisine that inherently include it, as these have been proven to be reliable. Several excellent starting points are salads, soups, and Thai curries.

After that, one might explore unconventional applications. Consider swapping half of the soy sauce in stir fries or marinades to see how it works. The flavours are significantly distinct, so consider that when using it in Asian dishes.

Indeed, it is possible to incorporate fish sauce beyond Asian food preparation! Remember that it's merely a source of savoury and salty flavour. Try it in stews, chilli, Bolognese sauce, braised meats, pasta sauces, or meatloaf! More decadent foods are ideal for exploring because the fish flavour won't be overpowering!

Fish sauce might be a more intricate and delicious alternative to regular salt in numerous recipes. But what if one needs a substitute for fish sauce?

What is the Need of Using a Substitute?

Fish and seafood are good sources of omega fatty acids and might be included in a balanced diet. However, there are other rationales for looking for alternatives to fish sauce. People who consume only plant-based meals, have allergies to seafood, are unable to purchase fish sauce, or just don't have any on hand might prefer an alternative.

Individuals who follow a vegan or vegetarian diet refrain from eating meat and seafood, whereas those who identify as pescatarians do include seafood in their diet. Skipping some or all animal products from one's diet is not as simple as just avoiding fish. Ingredient labels must also be examined for substances and byproducts derived from animals. As the name indicates, this sauce is made from fish. People following a vegan or vegetarian diet want to examine specific foods, including stir-fries and various Asian-style foods, for elements such as fish sauce. When a recipe includes fish sauce, individuals following a vegan or vegetarian diet must find a substitute or choose to leave it out entirely. When the body's immune system creates antibodies in response to a particular meal, it is susceptible to food allergies and the accompanying symptoms. Individuals with fish or shellfish allergies or those who suspect they might be allergic to specific ingredients in fish sauce ought to explore alternatives for preparing food.

A compelling reason for opting for a fish sauce alternative in a recipe is that it is unavailable. In particular regions, obtaining fish sauce is likely challenging or complex.

It is commonly located in the Asian or cultural cuisine aisle of many grocery stores and is generally accessible at Asian supermarkets. If fish sauce is not readily available, one might find success in completing their recipe by using alternative ingredients. 

What are the 10 Delicious Fish Sauce Substitutes?

1. Soy sauce.

A liquid condiment, soy sauce is an appropriate substitute for fish sauce due to its blend of fermented ingredients. It perfectly captures the salty flavour of fish sauce, which might also have high sodium levels, resulting in a comparable nutritional profile.

Soy sauce and fish sauce are both liquids and accordingly, they are capable of being substituted at a 1:1 ratio. Adding minced fish, such as mackerel or sardines, is optional to satisfy the fishy flavour that fish sauce gives to many dishes.

Soy sauce possesses a comparable saltiness and a touch of sweetness, yet it does not have the unique fishy taste associated with fish sauce. It is a reliable option for stir-fries,stews, marinades, and condiments for dipping when the fish sauce is unavailable.

2. Oyster sauce

Given its comparable savoury taste, oyster sauce is a straightforward substitute for fish sauce in many stir-fry dishes.

Nonetheless, the oyster sauce has a thicker texture and would serve poorly as a replacement for recipes that need the light consistency of the fish sauce. An option is to incorporate a small amount of water into oyster sauce to achieve a less thick consistency.

One might swap oyster sauce for fish sauce at a 1-to-1 ratio in stir-fries, steamed rice, and marinating, though this will result in a sweeter taste.

Certain brands have up to 4 grams of sugar per tablespoon (15 mL), whereas fish sauce has no sugar. Some oyster sauce brands that are more affordable might include caramel colour, which is a component that raises concerns due to its possible carcinogenic properties.

3. Worcestershire sauce

A surprising flavour of fish sauce is its ability to taste sweet. For those seeking to replicate that flavour combined with the saltiness, Worcestershire sauce is an adequate substitute. Worcestershire sauce enhances the flavour of various dishes, such as steaks, casseroles, dressings, marinades,stews and others.

It is helpful in some recipes, such as noodle dishes, steamed dumplings, marinated meat, and lettuce, even though it is not typical in Asian cuisine. People on a low-sodium diet prefer it because it has less sodium than fish sauce. It might also be used as a substitute for fish sauce.

The Vegan Worcestershire sauce is a rich, dark sauce replacement that is a good choice for vegan fish sauce. While some versions of this sauce include anchovies, rendering them unsuitable for those following a vegan diet, there are also vegan options available for purchase in stores. Alternatively, one might produce a homemade version as well. This substitute adds a new dimension of dripping to ones meal with its robust, savoury flavour.

4. Anchovies

For various alternatives, one must consider the historical context of fish sauce for direction. It is believed that fish sauce was discovered as an accidental byproduct of preserving anchovies. In ancient times, fishermen from both Asia and the Mediterranean would pack small anchovies in salt to prevent bacterial growth, allowing them to ferment in the sun to preserve it. Fish sauce was the fishy, saline liquid that leaked out, and the ancient people were so fond of its flavour that they started making it on purpose, reserving the fermented paste from the solid fish for other uses in cooking. Certain contemporary styles, such as Vietnamese fish sauce, continue to be produced similarly to how they were made in the past.

In light of the history of the first fish sauces, a tin of small anchovies could serve as a convenient alternative if fish sauce is not accessible. One must distinguish anchovies from sardines. Sardines and anchovies are both frequently canned fish. However, sardines are larger, tastier, and less salty than anchovies. Sardines also contain larger bones, sometimes necessary to remove from a dish.

When making an alternative, it is recommended to use one anchovy fillet for every ½ teaspoon of fish sauce. Anchovies are small enough to be readily pureed whole and added to sauces and dressings, but they pack a punch of salty flavour. Consider the conventional usage of anchovies in pasta sauces like puttanesca or Caesar salad dressing. Additionally, pre-blended anchovy paste is available. Before pounding the anchovies, drain the tin. A dish will benefit from the flavourful addition of whole anchovies packaged in olive or other oils.

5. Salt

Fish sauce contains a significant amount of sodium, and when individuals incorporate it into their cooking, they often do so for its salty flavour. But salt lacks the rich nutritional makeup and flavourful glutamates in fish sauce. When comparing the nutritional value of these two components, it is noted that fish sauce contains approximately one-fifth the amount of sodium in table salt per serving, along with significantly higher quantities of various nutrients, particularly iron, zinc, magnesium, and vitamin B. However, one might still utilize a smaller amount of salt as an alternative to fish sauce. One teaspoon of pure salt is suggested as a substitute for a single tablespoon of fish sauce.

When one uses salt instead of fish sauce, it is essential to ensure that other ingredients in the recipe provide the additional flavour that salt does not offer. Parmesan cheese, grapes or tomato juices and cured ham are among the foods that are notably rich in glutamates.

An exceptionally flavourful type of salt with numerous uses in cooking is kala namak, also known as Indian black salt. Black salt is a common ingredient in vegan cuisine because of its natural sulphide components, which are also found in onions and fried eggs and give it a meaty fragrance and flavour instead of glutamates. Certain salts work better for finishing a dish that has already been cooked, while others are more appropriate for cooking. The amount of sea salt one uses in cooking will determine how salty the finished meal is. Sea salt has larger granules than table salt, so one will need to use more of it to achieve the same flavour.

6. Aminos in Fluid Form

There are other ways besides fermentation to digest proteins and produce mouthwatering glutamates. A chemical process known as hydrolyzation involves soaking soybeans in an acidic solution to break down the proteins, forming a product called liquid aminos. The end product is named after its abundance of amino acids, which are the building blocks of proteins. However, it has less sodium than liquid aminos, which was thought to be unhealthy when it was initially created in 1912 by liquid aminos inventor Paul Bragg. Specific liquid aminos currently on the market are derived from coconut sap. Despite their name, these coconut-derived products—fermented rather than hydrolyzed—will resemble fish sauce alternatives even more than Bragg's.

Although liquid aminos (particularly coconut aminos) taste and look like soy sauce, they are consistently gluten-free and have a far lower salt content than soy sauce. Liquid aminos are not typically found in Asian grocery stores, which means they might be accessible even without access to Asian food products. Liquid aminos are often used in the same ratios as soy or fish sauce, but because of their lower sodium level, one might want to add extra salt.

7. Seaweed

As an all-encompassing name for algae and plants produced in water, seaweed is a fantastic vegan alternative to fish sauce. This item is available in both fresh and dried varieties. Although dried seaweed is often used in recipes that require a strong earthy, umami flavour, fresh seaweed is best utilized in dressings, dishes such as salads and stews. Seaweeds possess a natural saltiness, though it is not as strong as that found in fish sauce.

It's one of the greatest vegan alternatives to fish sauce since it contains both dried seaweed (nori) and dried or fresh kombu. Seaweeds are an excellent choice for vegetarians and vegans because of their unique, oceanic flavour.

This humble item is nutritionally dense, boasting high levels of the amino acid glutamate and fibre, which offer advantages for the body. Because they are high in protein, seaweeds aid in tissue regeneration and promote fullness.

8. Mushroom broth

A high-quality mushroom broth closely mimics the savoury notes of fish sauce in soups and stews because it is earthy, umami, and rich. Additionally, it might be implemented as an alternative to water for cooking rice when one desires an enhanced flavour. 

Begin by placing ½ cups of dried shiitake mushrooms into a pot containing 4 cups of water. Combine ¼ cups soy sauce or Tamari, 2 4x4-inch seaweed sheets, 2 ½ tablespoons salt, and a small amount of granulated garlic.

After bringing the pot of water to a gentle boil, drop the heat and simmer it for half an hour.

Once the solids have been strained, utilize the liquid in a ratio of one to one.

9. Miso paste

Miso paste is another well-known vegan alternative to fish sauce. This paste combines koji, which might be either soy or cultured rice, with soy products and salt. Following that, the combination is allowed to ferment—typically for an extended period—which ultimately defines the distinct variety that is generated.

Red miso ferments longer than white miso and is stronger, whereas white miso is milder and requires less time to ferment. The paste's rich, salty, umami flavour makes it a perfect replacement for fish sauce.

In addition to promoting gut health, this alternative, like other replacements, provides several nutritional advantages, including improved immune function and a lower risk of some cancer types. 

10. Tamari

A vegan fish sauce substitute, Tamari has become a widely used alternative. This unassuming item bears a closer resemblance to soy sauce and is crafted from miso paste. This lends Tamari a more umami flavour and decreases its salinity. As many of the alternatives are free from wheat and gluten, individuals with gluten sensitivity or allergic reactions might incorporate them into their diets.

Rich and black, Tamari is a fantastic addition to salad dressings, stews, curry dishes, sauces for dipping, and many other meals with similar textures. Rich in various minerals, Tamari offers a distinctive flavour while helping ward off illnesses. This item provides much more than one might realize, enhancing detoxification within the body and contributing to improved bone health.

What are some of the Useful Tips on How to Use Substitutes of Fish Sauce?

1. Each of these ten alternatives to fish sauce differs in sweetness and saltiness. It is important to taste chosen substitute before using it, beginning with a tiny amount in the recipe and gradually increasing it to prevent overwhelming the dish.
2. Sometimes, the best outcomes are achieved by merging two or three alternatives. For example, combining the soy sauce mixture with a touch of Worcestershire sauce or miso paste might result in a richer, more intricate flavour reminiscent of fish sauce.
3. Select the other option that best corresponds with the dish's cultural roots. In Vietnamese and other Southeast Asian recipes, for example, soy sauce or vegetarian fish sauce works better than tamari or miso paste.