Best Fish Sauce Substitutes (With Ratios)
The best fish sauce substitute is soy sauce, used 1:1. It brings the salt and savoury depth; for the funky, oceanic note, mash in one minced anchovy fillet per tablespoon, or add a little seaweed if you're cooking vegan.
Fish sauce substitutes
| Substitute | Amount per 1 tbsp fish sauce | Best for | Why it works |
|---|---|---|---|
| Soy sauce or tamari | 1 tbsp | Stir-fries, curries, marinades | Salt plus fermented glutamate |
| Soy sauce + anchovy | 2 tsp soy + 1 minced anchovy fillet | Dressings, pad thai, larb | Adds fish-derived savouriness |
| Anchovy paste | 1 tsp + 2 tsp water | Dressings, sauces, Caesar-style | Concentrated cured anchovy |
| Colatura di alici | 3/4 tbsp | Pasta, dressings | Italian anchovy sauce, the closest flavour match |
| Worcestershire sauce | 1 tbsp | Marinades, braises | Contains fermented anchovies plus tamarind tang |
| Vegan "fish" sauce | 1 tbsp | Vegan Southeast Asian dishes | Kombu and shiitake provide glutamate and guanylate |
| Light miso | 1 tsp + 2 tsp water | Soups, glazes | Salty fermented umami |
What fish sauce is
Fish sauce is anchovies (or similar small fish) layered with salt, roughly three parts fish to one part salt, and fermented for 12–18 months. The fish's own enzymes slowly digest its proteins into free amino acids, particularly glutamate, the molecule behind umami. The liquid that drains off is fish sauce.
It also contains nucleotides like inosinate. Glutamate and inosinate together create synergistic umami, tasting far more savoury than either alone. That's why a splash of fish sauce makes food taste "more" without tasting fishy once cooked.
The salt content is high, often above 20%. The famous aroma comes from volatile compounds created during aging. Many of them cook off, which is why fish sauce smells strong from the bottle but disappears into a curry.
Building a better swap
A great substitute layers three things:
- Salt: soy sauce, tamari or plain salt.
- Glutamate: soy sauce, miso, kombu, parmesan rind, tomato.
- Nucleotides: anchovies, dried shiitake (guanylate), or dried bonito.
That's why kombu-plus-shiitake makes the best vegan fish sauce: kombu brings glutamate, shiitake brings guanylate, and the two multiply each other.
Chef Fizz says: Fish sauce smells like a dock but tastes like a hug. Trust the science and add it a few drops at a time!
When NOT to swap
- Dipping sauces like nuoc cham and Thai prik nam pla, where raw fish sauce is the main flavour, lose their identity with soy sauce.
- Green papaya salad and larb depend on fish sauce's specific funk and lightness. Soy sauce darkens them.
- Fish or shellfish allergies: avoid Worcestershire and anchovy-based options as well as fish sauce.
- Dark soy sauce is too sweet and dark for fish sauce dishes; use light soy or tamari.
Questions
Can I use soy sauce instead of fish sauce?
Yes, 1:1. It supplies salt and umami but not the oceanic funk. Add a squeeze of lime for brightness, or a minced anchovy if you eat fish.
How do I make vegan fish sauce?
Simmer 1 cup water with a 10 cm (4 in) piece of kombu, 2 tbsp dried shiitake, 3 tbsp soy sauce or tamari, 1 tsp salt and 1 tsp sugar for 15 minutes, then strain. Use 1:1.
Does Worcestershire sauce contain fish?
Most classic brands contain anchovies, which is why Worcestershire can stand in for fish sauce in marinades. Vegan versions without fish are also sold.
Is fish sauce saltier than soy sauce?
Generally yes. A tablespoon of fish sauce typically has around 1.5 times the sodium of regular soy sauce, so swapping in soy sauce may need a pinch of extra salt.