8 Fish Sauce Substitutes That Actually Work (Plus Easy Ratios)

Fish sauce is one of those ingredients that quietly does a lot: it makes food taste deeper, saltier, and more “complete.” It’s usually made from fermented salted fish (often anchovies), and it brings a big umami hit to Southeast Asian dishes like pad thai, pho, green papaya salad, and stir-fries.

But maybe you’re out of it. Or you’re cooking for someone who doesn’t like the smell (fair). Or you’re going vegan. Either way—yes, you can still get that savory depth without fish sauce.

Quick answer (best overall):
If you need a fast, easy fish sauce substitute, use soy sauce at a 1:1 ratio, then adjust to taste. It won’t be identical, but it gets you surprisingly close in most recipes.

Fish sauce substitutes soy sauce, tamari, oyster sauce, coconut aminos, Worcestershire, seaweed.

Why Fish Sauce Tastes So Good (And What We’re Trying to Replace)

Fish sauce brings three main things:

• • Saltiness

  • Umami (savory depth)

  • A little funky fermented complexity

A good substitute doesn’t have to copy all three perfectly. Most of the time, you just need that salty + savory backbone so the dish doesn’t taste “flat.”

1) Soy Sauce (Best All-Around Fish Sauce Substitute)

Soy sauce is the easiest and most reliable swap. It has strong umami and salt, and it plays well with noodles, stir-fries, dipping sauces, and marinades.

Swap ratio: 1:1 (start there, then taste)
Best for: stir-fries, fried rice, noodle sauces, quick dressings

If you want a clean, everyday soy sauce option, our light soy sauce works great for this kind of swap:
Sauce Grandmaster Light Soy Sauce (Amazon)

Quick flavor upgrade (optional):
Add a squeeze of lime or a splash of rice vinegar if your dish needs brightness.

Using soy sauce as a fish sauce substitute in stir fry.

2) Tamari (Soy Sauce Alternative, Often Gluten-Free)

Tamari is a type of soy sauce that’s typically richer and smoother. Many tamari options are gluten-free (but always check the label).

Swap ratio: 1:1 (or start slightly lower if it’s very intense)
Best for: dipping sauces, stir-fries, noodles, soups

3) Oyster Sauce (Great for Stir-Fries, Slightly Sweeter)

Oyster sauce is a classic substitute in stir-fry recipes because it’s savory and rich. It’s thicker than fish sauce and usually a bit sweeter, so it works best when you want a glossy, coated finish.

Swap ratio: 1:1 in stir-fries (or thin with a little water if needed)
Best for: stir-fries, fried rice, marinades
Not ideal for: soups where you need a thin, clear seasoning

If you’re looking for an oyster sauce with a high oyster extract content for everyday use, our oyster sauce is an excellent choice for this kind of swap:
Sauce Grandmaster Oyster Sauce (Amazon)

4) Vegan “Fish Sauce” (Best Vegan Option)

Vegan fish sauce-style products are usually made from ingredients like mushrooms, seaweed, soy sauce, or other savory extracts. The goal is the same: salty + umami + a little fermented vibe.

Swap ratio: 1:1
Best for: vegan pad thai, vegan pho, stir-fries, dipping sauces

5) Seaweed (For Broths and Soups)

Seaweed adds natural umami and works especially well in broths. It won’t taste like fish sauce, but it gives soups a deeper savory base.

How to use:

• • Add a small piece of kombu to broth while heating (then remove)

  • Or sprinkle small amounts of dried seaweed into soups and sauces

Best for: soups, broths, ramen-style dishes, light sauces

6) Coconut Aminos (Milder, Sweeter, Soy-Free)

Coconut aminos are a popular alternative when you want something soy-free and gentler. They’re often a little sweeter than soy sauce, so you may want a tiny splash of vinegar/lime to balance.

Swap ratio: 1:1, then taste
Best for: dressings, dipping sauces, light stir-fries
Tip: if it tastes too sweet, add a little acid (lime/rice vinegar).

7) Worcestershire Sauce (Savory, Funky, Good in a Pinch)

Worcestershire sauce has that fermented, savory punch that can mimic part of fish sauce’s depth. It’s not the same flavor profile, but it’s surprisingly useful in marinades and sauces.

Swap ratio: 1:1 (start small if you’re unsure)
Best for: marinades, stir-fry sauces, meat dishes
Note: many Worcestershire sauces contain anchovies, so it’s usually not vegan.

8) Mushroom + Soy Sauce Broth (Best for Soups)

If you’re replacing fish sauce in soup or pho-style broth, this is a great workaround.

Quick method:

• • Simmer dried shiitake mushrooms in water
  • Add soy sauce to taste
  • Strain and use as a seasoning broth

Use ratio: start with about 2 parts broth substitute for 1 part fish sauce, then adjust.

To make this extra umami and super easy, a mushroom soy sauce is a handy shortcut:
Sauce Grandmaster Mushroom Soy Sauce (Amazon)

Bottom Line

If you need a fish sauce substitute, you’ve got options—and most of them are already in your pantry.

• • Best all-around: soy sauce
  • Best vegan: vegan fish sauce or coconut aminos
  • Best for stir-fry: oyster sauce or soy sauce blends
  • Best for soup: mushroom + soy broth

FAQ

What is the best fish sauce substitute?
Soy sauce is usually the best all-around substitute. Start with a 1:1 swap and adjust.

What is a vegan substitute for fish sauce?
Vegan fish sauce products, coconut aminos, or seaweed + mushroom-based broths are popular options.

Can I substitute oyster sauce for fish sauce?
Yes, especially in stir-fries. Oyster sauce is thicker and slightly sweeter, so thin with water if needed.

Can I use dark soy sauce as a fish sauce substitute?
Dark soy sauce is best used in small amounts for color and depth, usually combined with light soy sauce.

If you’re using soy-based substitutes often, these are the three that cover most recipes:

• Light Soy Sauce: https://www.amazon.com/dp/B0FMJTRFFV

• Mushroom Soy Sauce: https://www.amazon.com/dp/B0FHH4DT6N

• Dark Soy Sauce: https://www.amazon.com/dp/B0DKSN3VTQ

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