Out of Fish sauce, one case
Homemade fish sauce substitute recipe: DIY alternative
6 options, ranked, with the exact amount
Use Basic soy sauce substitute
Per 1 tbsp fish sauce
1 tbsp soy sauce + 1 tsp rice vinegar + ½ tsp sugar
To make homemade fish sauce substitute, mix 1 tablespoon soy sauce with 1 teaspoon rice vinegar and ½ teaspoon sugar. For vegetarian version, use miso paste with water. For vegan version, use mushroom soy sauce or seaweed + soy sauce. Let it sit for 10 minutes to develop flavor before using.
- Best for —
- stir-fries
One casethe full fish sauce card
Every option, one card
Ranked| # | Substitute | Instead of 1 tbsp fish sauce |
|---|---|---|
| 1 | Basic soy sauce substitutestir-fries | 1 tbsp soy sauce + 1 tsp rice vinegar + ½ tsp sugar |
| 2 | Vegetarian miso substitutesoups | 1 tsp miso paste + 2 tbsp water |
| 3 | Vegan mushroom substitutestir-fries | Same amount |
| 4 | Seaweed umami substitutesoups | 1 tsp seaweed flakes + 1 tbsp soy sauce |
| 5 | Gluten-free substitutegluten-free dishes | 1 tbsp tamari + 1 tsp rice vinegar |
| 6 | Soy-free substitutesoy-free diets | 1 tbsp coconut aminos + 1 tsp rice vinegar |
Basic soy sauce substitute
salty, tangy, slightly sweet
Simple homemade fish sauce substitute using pantry staples
- Best for
- stir-fries, soups, marinades, dressings, general cooking
- Texture
- liquid
Let the mixture sit for 10 minutes to allow flavors to meld before using.
Vegetarian miso substitute
umami, savory, slightly sweet
Plant-based fish sauce substitute using fermented miso paste
- Best for
- soups, sauces, marinades, vegetarian dishes, kimchi
- Texture
- liquid when diluted
Choose white miso for milder flavor or red miso for stronger umami.
Vegan mushroom substitute
salty, umami, earthy
Enhanced soy sauce with mushroom extract for deeper umami
- Best for
- stir-fries, noodles, soups, vegan dishes, asian cooking
- Texture
- liquid
Naturally vegan and provides more complex umami than regular soy sauce.
Seaweed umami substitute
salty, umami, ocean-like
Ocean-derived umami from seaweed combined with soy sauce
- Best for
- soups, broths, asian dishes, marinades, kimchi
- Texture
- liquid with flakes
Use nori, kombu, or wakame flakes and let steep for 10-15 minutes.
Gluten-free substitute
salty, umami, mild acidity
Gluten-free fish sauce substitute using tamari and rice vinegar
- Best for
- gluten-free dishes, stir-fries, soups, marinades
- Texture
- liquid
Tamari has richer flavor than regular soy sauce and is naturally gluten-free.
Soy-free substitute
sweet, umami, mild acidity
Soy-free fish sauce substitute using coconut aminos
- Best for
- soy-free diets, stir-fries, marinades, asian dishes
- Texture
- liquid
Coconut aminos are naturally sweet and soy-free, good for sensitive diets.
How it behaves in this recipe
Homemade fish sauce substitute recipes allow you to create alternatives using pantry staples and common ingredients. The key is combining salty elements (soy sauce, tamari, coconut aminos) with umami boosters (miso, seaweed, mushroom extract) and acidity (vinegar, lime juice) to create a complex flavor profile that mimics fish sauce's fermented characteristics. These recipes are good for those who want to avoid fish products or create customized substitutes for specific dietary needs.
Tips for substituting fish sauce
8 tips- Always let your homemade fish sauce substitute sit for 10-15 minutes to allow flavors to meld
- For the most authentic flavor, use rice vinegar instead of regular vinegar
- Miso paste works best when dissolved in warm water before adding to dishes
- When using seaweed, let it steep in warm liquid for maximum umami extraction
- Taste and adjust your substitute - you may need to add more salt or acidity
- Store homemade substitutes in the refrigerator for up to 1 week
- For stronger umami, combine multiple sources like miso + seaweed + soy sauce
- Consider the dish you're making - some substitutes work better in certain cuisines
Notes on fish sauce
- Fermented black bean sauce for complex umami
- Nutritional yeast for cheesy umami notes
- Dried shiitake mushroom powder for earthy umami
- Kombu dashi for ocean-like umami
- Liquid smoke for depth and complexity
Questions
6 questionsHow do I make fish sauce substitute at home?
To make fish sauce substitute at home, mix 1 tablespoon soy sauce with 1 teaspoon rice vinegar and ½ teaspoon sugar. Let it sit for 10 minutes to allow flavors to meld before using.
What is the best homemade fish sauce substitute?
The best homemade fish sauce substitute depends on your dietary needs. For general use, soy sauce + rice vinegar + sugar works well. For vegetarian cooking, use miso paste with water. For vegan cooking, use mushroom soy sauce.
Can I make fish sauce substitute without soy sauce?
Yes, you can make fish sauce substitute without soy sauce using coconut aminos, miso paste with water, or seaweed + salt. These provide umami depth without soy products.
How long does homemade fish sauce substitute last?
Homemade fish sauce substitute can be stored in the refrigerator for up to 1 week. Make sure to use clean utensils and store in an airtight container.
Can I use homemade fish sauce substitute in kimchi?
Yes, homemade fish sauce substitute can be used in kimchi. Miso paste with water or soy sauce + rice vinegar + sugar work well in kimchi fermentation.
What's the difference between store-bought and homemade fish sauce substitute?
Store-bought fish sauce substitute is typically more concentrated and has a longer shelf life. Homemade substitutes are fresher and can be customized to your taste preferences, but may not have the same depth of flavor as authentic fish sauce.