How to Substitute for Fish Sauce: Essential Alternatives for Every Kitchen
Discover versatile fish sauce substitutes, including vegan and allergy-friendly options, to maintain authentic flavor in any recipe.
How to Substitute for Fish Sauce in a Pinch
Fish sauce is a cornerstone of Southeast Asian cooking, known for its salty, briny, pungent depth. Traditionally made from fermented fish or krill with salt, it brings a powerful hit of umami to dishes like pad Thai, pho, stir-fries, and dipping sauces. However, vegetarians, vegans, and those with shellfish allergies often seek alternatives, as do home cooks who simply run out of this essential ingredient. Fortunately, there are several pantry-friendly, allergy-conscious, and vegan options that closely mimic fish sauce’s complexity — some requiring only a few simple steps. Below, discover the top substitutes and learn how to use them effectively.
What Is Fish Sauce?
Fish sauce is made by fermenting fish (typically anchovies) or krill with salt for up to two years. The process produces a thin, amber-brown liquid with a distinctive aroma and a high concentration of umami, also known as the “fifth taste” — savory pleasure akin to what’s found in aged cheeses, soy sauce, and mushrooms. Most international supermarkets carry fish sauce, typically in the Asian foods aisle. But when you need a substitute, the right blend of salt, sour, and savory notes can work wonders.
Top 6 Fish Sauce Substitutes
Below are six trusted substitutes, including options for vegans, vegetarians, and those with shellfish allergies:
- Mushroomy, Umami Broth
- Soy Sauce + Minced Anchovy
- Soy Sauce + Vinegar + A Pinch Of Salt
- Liquid or Coconut Aminos + Salt
- Vinegar + Wakame Powder + Salt
- Homemade Vegan Fish Sauce
1. Mushroomy, Umami Broth
Mushroom broth is a game-changer, especially for vegan or vegetarian diets. Cook’s Illustrated recommends a simple broth made from dried shiitake mushrooms, water, soy sauce, and a bit of salt. The mushrooms deliver a deep, earthy umami, while soy sauce supplements the savory kick. This broth can be swapped 1:1 for fish sauce in most recipes.
- Simmer dried sliced shiitake mushrooms in water, with a dash of soy sauce and salt.
- Strain and use the reduced liquid as your fish sauce replacement.
- Keeps well in the refrigerator for a week; freeze for longer storage.
Why It Works:
Mushrooms, like fish, are high in natural glutamates, responsible for umami flavor. The combination with soy sauce makes the broth deeply savory, suitable for stir-fries, soups, or dipping sauces.
2. Soy Sauce + Minced Anchovy
This blend is ideal if your household is mainly pescatarian (or you’re not avoiding seafood for allergy or ethical reasons). Soy sauce brings salt, sweet and umami, while mashed anchovy delivers fishy intensity.
- Mix 1 tablespoon soy sauce with 1 finely minced anchovy fillet.
- Use a 1-to-1 ratio to replace fish sauce in your recipe.
- Adjust quantity to taste for larger recipes (scale up as needed).
Why It Works:
The anchovy’s intense salt and umami, combined with soy sauce’s depth, comes surprisingly close to authentic fish sauce flavor, especially in dressings, marinades, and cooked dishes.
3. Soy Sauce + Vinegar + A Pinch Of Salt
Soy sauce alone is a solid stand-in for fish sauce: it’s widely available, vegan, and reliably umami-rich. However, fish sauce often has an acidic, briny brightness that soy sauce lacks. Mixing soy sauce with vinegar and salt bridges the gap.
- Combine equal parts soy sauce and vinegar (rice vinegar preferred, but white, cider, or wine vinegar work).
- Add a small pinch of salt for extra punch.
- Use this mixture in an exact 1:1 substitution for fish sauce.
Pro Tip:
Avoid balsamic vinegar, as it’s too sweet and syrupy for this use. Champagne or rice vinegar will give a gentler, more rounded sourness.
Comparison Table
| Substitute | Umami Flavor | Acidity/Brightness | Texture | Vegan/Vegetarian? | Best Use |
|---|---|---|---|---|---|
| Soy Sauce | Strong | Low | Thin | Vegan | Stir-fries, marinades |
| Soy Sauce + Vinegar | Good | Medium | Thin | Vegan | Dressings, dips |
| Mushroom Broth | Excellent | Low | Thin | Vegan | Soups, clear dishes |
| Soy & Anchovy Mix | Excellent | Low-Med | Thin | Pescatarian | All purpose |
| Liquid/Coconut Aminos | Medium | Low | Thin | Vegan | Stir-fries, gluten-free |
| Vinegar + Wakame | Good | High | Thin/Murky | Vegan | Dressings, not clear soup |
4. Liquid Or Coconut Aminos + A Pinch Of Salt
If you’re avoiding soy or gluten, liquid aminos (from soybeans) and coconut aminos (from fermented coconut sap) offer salty, sweet, umami-rich flavor. Neither is a perfect match for the brininess of fish sauce, but both are affordable and easy to use.
- Use liquid or coconut aminos in a 1-to-1 ratio for fish sauce.
- Add a pinch of salt to sharpen their flavor.
Why It Works:
While not as pungent, the combination provides a round savory depth with gentle sweetness, making these aminos suitable for gluten-free, paleo, and vegan cooking.
5. Vinegar + Wakame Powder + Pinch Of Salt
Wakame powder — a finely ground edible seaweed — offers an oceanic flavor close to the briny taste of fish sauce. Mixing wakame with vinegar and salt yields a substitute that’s quite close to the real thing.
- Mix wakame powder with your choice of vinegar (except balsamic) and a pinch of salt.
- Use in the same quantity as fish sauce.
- Note: This substitute will create a murky green liquid, which may affect the appearance of clear soups or dipping sauces.
Pro Tip:
This is an excellent option for allergy-safe, vegan cooking, provided you’re comfortable with the color it imparts to your dish.
6. Vegan Fish Sauce (Homemade)
If you want maximum authenticity without seafood, you can make your own vegan fish sauce, combining several of the strategies above. This is slightly more involved, but well worth the effort for true umami punch.
Basic Vegan Fish Sauce Recipe:
- 3–4 cups water or mushroom broth
- 1/4 cup soy sauce or tamari
- 1 tablespoon wakame powder
- 2 tablespoons vinegar (rice or cider)
- 1–2 teaspoons salt
- Simmer dried mushrooms and wakame in water for 15–20 minutes. Strain. Mix in soy sauce, vinegar, and salt. Adjust proportions to taste.
Make a big batch and store in the refrigerator for easy use in future recipes.
Frequently Asked Questions About Fish Sauce Substitutes
Q: Is soy sauce always a suitable fish sauce substitute?
A: Soy sauce is a versatile substitute, especially in cooked dishes, but lacks the briny, fermented fish flavor. Pairing with acid (like vinegar) or anchovy brings it closer to authentic taste.
Q: What’s the best vegan option?
A: Mushroom-based broths, coconut aminos, and homemade vegan fish sauce (using wakame, mushrooms, soy sauce, and vinegar) are all excellent, providing deep umami and saltiness without animal products.
Q: Can oyster sauce replace fish sauce?
A: Oyster sauce is similar but sweeter and thicker. It works well in stir-fries but may add more sweetness and should be diluted for thin sauces.
Q: Are fish sauce substitutes safe for people with shellfish allergies?
A: Yes. Mushroom broths, soy vinegar mixes, and vegan sauces with wakame and coconut aminos are all shellfish-free. Always check labels on packaged products.
Q: Why avoid balsamic vinegar?
A: Balsamic vinegar is too sweet, dense, and syrupy for fish sauce substitution, changing the flavor balance undesirably.
Tips for Success
- Always adjust substitute quantities to taste — some options are saltier or less intense than fish sauce.
- Taste test mixes before adding to final dishes for best results.
- If texture matters (as in dipping sauces), dilute thicker substitutes with water.
Conclusion
Fish sauce’s umami power can be replicated with pantry staples and a little culinary savvy. Whether you’re avoiding animal products, managing allergies, or simply out of fish sauce, use these blends to ensure your Asian-inspired dishes stay rich and flavorful. With mushrooms, soy, wakame, vinegar, and creativity, there’s no need to sacrifice authenticity — just adapt.
