10 Best Fish Sauce Substitutes for Any Recipe | Healthy Alternatives

Fish sauce is a staple ingredient in Southeast Asian cuisine, prized for its deep, savory umami flavor. However, whether you’ve run out, follow a plant-based diet, have seafood allergies, or simply find the taste too strong, there are numerous effective substitutes that can deliver similar flavor profiles to your dishes.

Made from fermented anchovies or other fish mixed with salt, fish sauce undergoes a fermentation process that can last up to two years. This lengthy process creates the complex umami taste that enhances everything from stir-fries and marinades to soups and dipping sauces.

The good news is that you don’t need fish sauce to achieve that sought-after savory depth in your cooking. Many alternatives can replicate its flavor while accommodating various dietary needs and preferences.

Here are 10 of the best fish sauce substitutes to keep your recipes flavorful and delicious.

Understanding Umami: The Key to Finding the Right Substitute

Before diving into specific substitutes, it’s helpful to understand what makes fish sauce so unique. The secret lies in umami—often called the “fifth taste” alongside sweet, sour, salty, and bitter.

Umami comes from glutamates and nucleotides, amino acids naturally present in protein-rich foods. Fish sauce is particularly high in these compounds, which is why it adds such distinctive savory depth to dishes.

The best fish sauce substitutes share this umami-rich profile, whether derived from fermented soybeans, mushrooms, seaweed, or other ingredients high in glutamates.

1. Soy Sauce

Soy sauce is perhaps the most accessible and versatile fish sauce substitute. Made from fermented soybeans, wheat, water, and salt, it delivers a robust umami flavor with a hint of sweetness that works well in most recipes.

The fermentation process used to create soy sauce produces amino acids similar to those found in fish sauce, making it an excellent flavor match. Use it in a 1:1 ratio when substituting for fish sauce.

Enhancement tips:

• Add a squeeze of lime juice to brighten the flavor and mimic fish sauce’s slight tanginess
• Mix in a small amount of rice vinegar for extra acidity
• For a closer match to fish sauce’s complexity, combine soy sauce with a pinced of minced anchovy

Best for: Stir-fries, marinades, dipping sauces, fried rice, and noodle dishes

2. Tamari

Tamari is a type of Japanese soy sauce with a richer, more complex flavor profile than regular soy sauce. It’s traditionally made as a byproduct of miso production and contains little to no wheat, making it an excellent gluten-free option.

With a higher concentration of soybeans, tamari offers a deeper umami taste and slightly thicker consistency than standard soy sauce. It’s also less salty, which gives you more control over seasoning.

Start with a 1:1 substitution ratio, but you may want to use slightly less initially and adjust to taste, as tamari’s flavor is quite concentrated.

Best for: Gluten-free cooking, stir-fries, dipping sauces, and dishes where you want a less salty alternative

3. Oyster Sauce

Oyster sauce brings a similar savory seafood flavor to dishes, though it’s considerably thicker and sweeter than fish sauce. Made from oyster extracts, sugar, salt, and sometimes cornstarch for thickening, it works particularly well in cooked dishes.

The main consideration when using oyster sauce is its consistency. For recipes requiring the thin, liquid nature of fish sauce, you may want to dilute oyster sauce with a small amount of water.

Keep in mind that oyster sauce typically contains more sugar—some brands have up to 4 grams per tablespoon—so you may want to reduce other sweeteners in your recipe.

Best for: Stir-fries, vegetable dishes, marinades for meat and seafood, and fried rice

4. Worcestershire Sauce

This British condiment might surprise you as a fish sauce substitute, but it actually contains many similar ingredients. Traditional Worcestershire sauce includes anchovies, along with vinegar, molasses, tamarind, onions, and various spices.

Because both sauces use anchovies and undergo fermentation, they share comparable umami notes. However, Worcestershire sauce has a more complex, tangy flavor profile with hints of sweetness and spice.

It’s also significantly lower in sodium than fish sauce, containing only about 65 mg per teaspoon compared to fish sauce’s 320-600 mg. This makes it a good option if you’re watching your salt intake.

Best for: Marinades, meat dishes, soups, stews, and Bloody Mary cocktails

5. Vegan Fish Sauce

For those following plant-based diets or dealing with fish allergies, commercial vegan fish sauces have become increasingly available and sophisticated. These products typically combine shiitake mushrooms, seaweed, liquid aminos, and soy sauce to recreate fish sauce’s distinctive flavor.

Mushrooms are naturally high in glutamates, the amino acids responsible for umami taste, while seaweed adds a subtle briny note reminiscent of seafood. Liquid aminos contribute additional umami depth and saltiness.

Use vegan fish sauce as a direct 1:1 replacement in any recipe. Many well-stocked grocery stores now carry these products, and they’re widely available online.

Best for: Any dish in vegan cooking, Southeast Asian recipes, and for those with fish allergies

6. Coconut Aminos

Derived from the fermented sap of coconut palms, coconut aminos offer a slightly sweet, savory alternative to fish sauce. This ingredient has gained popularity in recent years, particularly among those following paleo or allergen-free diets.

Coconut aminos are naturally free from soy, wheat, gluten, and of course, fish, making them one of the most allergen-friendly options available. They’re also significantly lower in sodium, with only 90-130 mg per teaspoon compared to fish sauce’s much higher content.

The flavor is milder and sweeter than fish sauce, with a dark color similar to soy sauce. Use it at a 1:1 ratio, but be prepared for a less intense umami punch and slight sweetness.

Best for: Paleo cooking, low-sodium diets, allergen-free recipes, and salad dressings

7. Seaweed and Soy Sauce Combination

Creating your own fish sauce substitute using dried seaweed and soy sauce can yield impressive results. Seaweed varieties like kombu, nori, and wakame are rich in glutamates and provide a subtle ocean-like flavor.

To make this substitute, steep a small piece of dried kombu or a sheet of nori in soy sauce for 15-20 minutes, then remove the seaweed. The resulting liquid will have enhanced umami depth with a hint of brininess that mimics fish sauce.

This method works particularly well when you have time to prepare ahead, as longer steeping times (up to several hours or overnight) create even more complex flavors.

Best for: Soups, broths, marinades, and when you want more control over the flavor intensity

8. Mushroom Soy Sauce Broth

For soups, stews, and braised dishes, a homemade mushroom and soy sauce broth can be an excellent fish sauce replacement. Shiitake mushrooms are particularly high in umami compounds and create a rich, savory base.

To make this substitute:

• Combine 4 cups of water with 1/2 ounce of dried shiitake mushrooms
• Add 3 tablespoons of soy sauce
• Simmer for 15-20 minutes until reduced by about half
• Let steep for 10 minutes, then strain

This broth can be stored in the refrigerator for up to one week or frozen for several months. Use it as a 2:1 substitute, meaning you’ll need twice as much broth as you would fish sauce.

Best for: Soups, stews, noodle broths, and braised dishes

9. Miso Paste Mixture

Miso paste, made from fermented soybeans, offers intense umami flavor in a concentrated form. While it’s much thicker than fish sauce, you can create an effective substitute by mixing miso with water.

Combine one teaspoon of miso paste (white or red varieties work well) with one tablespoon of warm water, stirring until smooth. This creates a liquid with similar umami depth to fish sauce.

White miso is milder and slightly sweet, while red miso is more robust and salty. Choose based on your flavor preferences and the dish you’re preparing.

Best for: Marinades, dressings, soups, and glazes

10. Anchovy Paste or Minced Anchovies

Since fish sauce is made primarily from anchovies, using anchovy paste or minced anchovy fillets can create a very close substitute. This option maintains the authentic seafood flavor while giving you more control over intensity.

Mix 1/2 teaspoon of anchovy paste or one minced anchovy fillet with 1-2 tablespoons of water and a splash of soy sauce. Adjust the proportions based on how strong you want the flavor.

This substitute works especially well when you’re not avoiding seafood but simply don’t have fish sauce available.

Best for: Caesar dressing, pasta sauces, Mediterranean dishes, and when authentic fish flavor is desired

How to Choose the Right Fish Sauce Substitute

Selecting the best alternative depends on several factors:

Dietary restrictions: If you’re vegan or have fish allergies, opt for plant-based options like coconut aminos, vegan fish sauce, or mushroom-based substitutes. For gluten-free diets, choose tamari or coconut aminos.

Flavor profile: Consider whether you want an exact match or are open to slightly different flavor notes. Worcestershire sauce and oyster sauce will change the taste profile more noticeably than soy sauce or tamari.

Sodium content: If you’re watching salt intake, coconut aminos and Worcestershire sauce contain significantly less sodium than traditional fish sauce.

Recipe type: Liquid substitutes work better for dressings and thin sauces, while thicker options like oyster sauce or diluted miso are ideal for marinades and stir-fries.

Availability: Soy sauce is the most widely available option, while specialty products like vegan fish sauce may require online ordering or trips to well-stocked grocery stores.

Tips for Using Fish Sauce Substitutes Successfully

Start with less: When trying a new substitute, begin with about 3/4 of the recommended amount. You can always add more, but you can’t remove it once added.

Adjust other seasonings: Since substitutes vary in saltiness, taste your dish before adding additional salt. Some alternatives like coconut aminos are much lower in sodium and may require extra seasoning.

Consider texture: Thicker substitutes like oyster sauce or miso paste work best in cooked dishes rather than raw applications like dressings.

Enhance with acid: A small splash of lime juice, rice vinegar, or regular vinegar can help mimic fish sauce’s slight tanginess and brighten the overall flavor.

Combine substitutes: Don’t be afraid to mix two or more alternatives. For example, soy sauce plus seaweed can create more complex flavors than either ingredient alone.

Common Recipes Using Fish Sauce Substitutes

Pad Thai: Use soy sauce or tamari combined with tamarind paste and lime juice for authentic flavor without fish sauce.

Vietnamese Pho: Mushroom soy sauce broth or vegan fish sauce works beautifully in this aromatic soup.

Thai Green Papaya Salad: Soy sauce with lime juice and a touch of sugar creates the perfect balance for this refreshing dish.

Stir-fries: Nearly any substitute works well, though oyster sauce, soy sauce, and tamari are particularly successful.

Marinades: Worcestershire sauce, tamari, or a miso paste mixture add excellent depth to meat and vegetable marinades.

Storing Your Fish Sauce Substitutes

Most commercial substitutes like soy sauce, tamari, and coconut aminos are shelf-stable when unopened and should be refrigerated after opening. They typically last several months to a year in the refrigerator.

Homemade substitutes like mushroom broth should be stored in airtight containers in the refrigerator for up to one week. For longer storage, freeze them in ice cube trays, then transfer the frozen cubes to freezer bags for easy portioning.

Miso paste keeps for several months in the refrigerator, while anchovy paste should be used within a few weeks of opening.

Nutritional Considerations

When substituting fish sauce, be mindful of nutritional differences. Traditional fish sauce is high in sodium but also contains small amounts of protein and some B vitamins from the fermented fish.

Many substitutes offer similar or different nutritional profiles:

• Soy sauce and tamari contain comparable sodium levels and small amounts of protein
• Coconut aminos provide significantly less sodium and contain trace minerals from coconut sap
• Mushroom-based options offer B vitamins, vitamin D, and antioxidants
• Seaweed additions contribute iodine and other minerals

If you’re managing specific health conditions or following a restricted diet, consult with a healthcare provider or registered dietitian about which substitutes best fit your nutritional needs.

The Bottom Line

Fish sauce adds distinctive savory depth to countless dishes, but it’s far from irreplaceable. Whether you’re accommodating dietary restrictions, dealing with allergies, or simply out of fish sauce, numerous alternatives can deliver similar umami-rich flavor to your cooking.

Soy sauce and tamari offer the most straightforward substitutions with comparable flavor profiles. Vegan fish sauce and coconut aminos provide excellent plant-based options. For more adventurous cooks, homemade combinations using mushrooms, seaweed, and other umami-rich ingredients can yield impressive results.

The key is understanding that while each substitute brings its own unique characteristics, they all share the ability to enhance your dishes with that coveted savory taste. Don’t be afraid to experiment with different options to find your personal favorites.

With these ten substitutes in your culinary arsenal, you’ll never need to skip a recipe due to missing fish sauce. Your stir-fries, marinades, soups, and noodle dishes can maintain their delicious, umami-packed flavor regardless of which alternative you choose.

Sources:

• National Center for Biotechnology Information – Fish Sauce Fermentation
• PubMed Central – Umami Taste and Amino Acids
• ScienceDirect – Umami Substances in Foods
• USDA FoodData Central – Nutritional Information Database
• PubMed – Soy Sauce Fermentation Process