What can I substitute for fish sauce?

Running low on fish sauce? Here are the best verified substitutes, including how to adjust your measurements.

fish sauce — ingredient substitution guide — Photo by Thu Huynh on Pexels

About fish sauce

Fish sauce is a pungent, amber-coloured liquid condiment made by fermenting fish (typically anchovies) with salt over many months or years. It provides an intense umami depth and savouriness to dishes without imparting a distinctly fishy flavour when used in cooking. It is a cornerstone ingredient in Southeast Asian cuisines, particularly Thai, Vietnamese, and Filipino cooking.

Best substitute

soy sauce

Soy sauce delivers a similar salty, umami-rich depth and works as a straightforward swap in most recipes. It lacks the fermented fish complexity but is the most accessible alternative, and adding a small squeeze of lime juice can help approximate the brightness of fish sauce.

Use 1 tbsp for every 1 tbsp of fish sauce

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Alternative

Worcestershire sauce

Worcestershire sauce contains anchovies and tamarind, giving it a fermented, umami-forward character that closely mirrors fish sauce. It is slightly sweeter and thicker, so use it in slightly smaller quantities and be aware it will add a subtle sweetness.

Use ¾ tbsp for every 1 tbsp of fish sauce

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What is fish sauce called in other countries?

Country	Name
PH	patis
TH	nam pla
VN	nước mắm

Common names for fish sauce

nam planước mắmpatisanchovy saucenuoc mam

Related ingredients

vanilla extract

3 substitutes available

cocoa powder

2 substitutes available

tahini

5 substitutes available

test

0 substitutes available

almond extract

5 substitutes available

rose water

5 substitutes available

soy sauce with anchovy paste

Combining soy sauce with a small amount of anchovy paste replicates both the salty umami and the subtle fermented fish character of fish sauce more accurately than either ingredient alone. Mix thoroughly before using.

Use 1 tbsp soy sauce mixed with ¼ tsp anchovy paste for every 1 tbsp of fish sauce

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Alternative

tamari

Tamari is a Japanese soy sauce with a richer, less salty flavour than regular soy sauce, making it a good gluten-free alternative to fish sauce. It provides strong umami depth but none of the fermented fish notes, so it suits dishes where a cleaner savouriness is acceptable.

Use 1 tbsp for every 1 tbsp of fish sauce

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Alternative

coconut aminos

Coconut aminos is a soy-free, vegan condiment made from fermented coconut sap that offers mild umami and sweetness. It is significantly less salty and less pungent than fish sauce, so you may need to add a pinch of salt alongside it to balance the seasoning.

Use 1½ tbsp for every 1 tbsp of fish sauce, plus a small pinch of salt

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