Fish sauce, a salty yet slightly sweet seasoning, is a popular condiment. It’s made by fermenting suitable fish, such as anchovies, with salt.

It’s particularly common in Asian cuisine. Although most people find fish sauce somewhat fishy, ​​it imparts an umami flavor to dishes. This umami flavor is believed to come from the amino acid glutamate.

If a recipe calls for fish sauce but you don’t have it or have run out, what substitutes can you use?

Soy Sauce

Traditional soy sauce is made by fermenting soybeans and black beans with koji fungi. It’s a great substitute for fish sauce because the amino acids in soybeans and black beans also impart a subtle umami flavor to soy sauce.

To substitute soy sauce for fish sauce, simply use a 1:1 ratio. You can also add the following ingredients to the soy sauce to enrich its flavor.

• Chopped Anchovy: For every 1 tablespoon (15ml) of soy sauce, add one small piece of chopped anchovy to make the sauce taste more like fish sauce.
• Rice Vinegar: Mix soy sauce and rice vinegar in a 1:1 ratio.
• Lime Juice: For every 1 tablespoon (15ml) of soy sauce, add 1/2 teaspoon of lime juice.

Oyster Sauce

If you’re using fish sauce in stir-fries, oyster sauce is a good alternative. Its flavor is similar to fish sauce. However, because it has a thicker texture, it’s recommended to dilute it with a little water before use.

Oyster sauce is generally sweeter than fish sauce, and some brands can contain as much as 4g of sugar per 15ml. It’s recommended to choose a lower sugar option. When using oyster sauce as a fish sauce replacement, use a 1:1 ratio.

However, the total amount of oyster sauce should include the amount of water added to dilute it.

Vegetarian Fish Sauce

If you’re a vegetarian or have a fish allergy, you can try vegetarian fish sauce as a substitute for traditional fish sauce. Available in some stores and online, vegetarian fish sauce tastes similar to traditional fish sauce.

However, it lacks the fishy taste and has a milder aroma, yet still packs a rich umami punch. It’s perfect for stews, stir-fries, various delicious dipping sauces, and even soups.

Seaweed

Seaweed, including kelp, kelp sprouts, nori (processed from seaweed), and kombu, is rich in nutrients and contains a significant amount of the amino acid glutamate.

We mentioned earlier that glutamate in ingredients is a source of umami. Nori and kombu are considered to contain the highest amounts of glutamate, which is why kombu is often used in broths.

If you don’t have fish sauce at home, you can use seaweed like kombu as a flavor substitute to add a rich umami flavor to your dishes. Fresh seaweed is ideal for salads and soups, while dried seaweed can be used in a variety of dishes.

Soy Sauce and Shiitake Mushroom Stock

If fish sauce is to be used in soups or other broths, it can be replaced with soy sauce and shiitake mushroom stock. Here are the ingredients and instructions for making homemade soy sauce and shiitake mushroom stock.

Ingredients:

• 3-4 cups (710-940ml) water
• 7-14g dried shiitake mushrooms
• 3 tablespoons (45ml) soy sauce

Instructions:

• Combine all ingredients in a pot and simmer for 15 minutes, or until the stock is reduced by half.
• After cooking, do not pour out the stock yet. Wait 10 minutes before using a strainer or other suitable tool to pour the stock into a large bowl and remove the mushrooms.
• Any unused stock can be stored in a vacuum container in the refrigerator for about a week. For longer storage, refrigerate the broth for several months.
• When substituting soy sauce and shiitake mushroom broth for fish sauce, a 2:1 ratio is recommended.