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Substitutes for Fish Sauce

Common substitutes for fish sauce are Worcestershire Sauce, Soy Sauce, and Miso, with ratios below.

Flavor CarrierPreservativeAcid

Substitutes (3)

  • Worcestershire Sauce

    Good fit

    1:1

    BakingSauteingFryingSlow CookGrillingSteamingRaw ColdDrinks

  • Soy Sauce

    Okay with tweaks

    2/3:1

    SauteingSlow CookRaw ColdDrinks

  • Miso

    Okay with tweaks

    1:1

    SauteingSlow CookSteamingRaw ColdDrinksBaking

FAQ

What else is Fish Sauce known as?

Fish Sauce is known as nam pla, nuoc mam, patis, anchovy sauce, fermented fish, and fish gravy.

What does Fish Sauce taste like?

Fish Sauce is strong on saltiness, strong on umami, light on pungency, light on sweetness, and light on acidity.

What is the texture like cold?
  • Thin, watery, amber to dark brown liquid.
  • Pours like soy sauce, with a sharp, pungent smell that fades once mixed in.
What is the texture like reduced?
  • Stays liquid through cooking.
  • Blends fully into sauces and braises, leaving no separate texture of its own.
How is Fish Sauce used in recipes?

Fish Sauce is a salty, savory backbone for Southeast Asian cooking. Use it in dipping sauces, marinades, stir-fries, and braises instead of salt for a deeper savory hit. Store at room temperature, tightly capped, away from light. Pairs well with lime, chili, garlic, and sugar.

Does water content matter?

Fish Sauce has high water content. Adds moisture; can thin batters or release liquid when heated.

Cooking methods

Works well

  • Sauteing

    Add near the end of cooking. Splashes into hot oil release a sharp, funky aroma that mellows fast.

  • Frying

    Used in marinades before frying, not in the oil itself. Sugar content can scorch if hit with high heat.

  • Slow Cook

    Holds up well over hours. Deepens braises and stews with a savory backbone that mellows over time.

  • Grilling

    Great in marinades and basting glazes. High heat caramelizes the sugars slightly, adding char and depth.

  • Steaming

    Stir into dipping sauces served alongside steamed dishes. Doesn't need heat to work its magic.

  • Raw Cold

    Key player in dressings, dipping sauces, and vinaigrettes. Sharp and salty straight from the bottle.

  • Drinks

    Occasionally used in savory cocktails or bloody marys for a salty, umami backbone. Use sparingly.

Methods to avoid (1)
  • Baking

    Not used in batters or dough. The funky, salty punch clashes with sweet baked goods and adds no structure.