Substitute for Thai Fish Sauce: A Savory Recipe

This quick Thai fish sauce substitute is a savory, salty seasoning made by simmering soy sauce with dried shiitake and kombu, then finishing it with miso and rice vinegar. It brings useful umami to Thai-inspired curries, stir-fries, and dipping sauces, though its plant-based flavor is not identical to fermented fish sauce.

Ingredients

1 cup water (240 ml)
2 tablespoons reduced-sodium soy sauce (30 ml)
1 dried shiitake mushroom (about 2 g)
1 piece kombu, about 2 by 2 inches (5 by 5 cm; about 2 g)
1 teaspoon light brown sugar (4 g)
¼ teaspoon fine salt (1.5 g)
1 tablespoon white miso (18 g)
1 teaspoon unseasoned rice vinegar (5 ml)

Instructions

Wipe any visible grit from the kombu with a slightly damp cloth; do not scrub off its surface coating. Put the water, soy sauce, shiitake, kombu, brown sugar, and salt in a small saucepan. Set out the miso and vinegar so they are ready to add after simmering.
Bring the mixture just to a simmer over medium heat, then lower the heat. Simmer gently for 10 minutes, uncovered. Keep it below a rolling boil: a hard boil can make the liquid reduce too quickly and may give the kombu a stronger, less balanced flavor.
Take the pan off the heat. Strain the liquid into a heatproof bowl or measuring jug, discarding the mushroom and kombu. Let it sit for about 1 minute so it is hot but no longer bubbling vigorously.
Whisk in the miso until it dissolves, then stir in the rice vinegar. Taste a small amount after it cools briefly. The finished substitute should be noticeably salty and savory, with a light tang; add a little more salt if it will season a large batch of food, or a teaspoon of water if it tastes too concentrated.
Use it right away or transfer it to a clean, covered container. The recipe makes about ¾ cup (180 ml), enough for roughly 12 tablespoon-size portions. Since dishes vary in saltiness, begin with less than the amount of fish sauce called for and adjust near the end of cooking.

Tips

Start with a smaller amount. This mixture is a useful seasoning, not a perfect one-for-one replica of every fish sauce. For a recipe that calls for 1 tablespoon of Thai fish sauce, start with 2 teaspoons of this substitute, taste the dish, and add more only if needed. This is especially helpful when the recipe also contains salty ingredients such as curry paste, broth, or soy sauce.
Use the right miso and adjust salt carefully. White miso is relatively mild and lets the mushroom and kombu come through. If you only have red miso, use 2 teaspoons (about 12 g) instead of 1 tablespoon; it is more assertive and often saltier. You can leave out the measured salt at first and add a pinch after tasting.
Choose a gluten-free base when necessary. Ordinary soy sauce is usually made with wheat. Use certified gluten-free tamari in the same quantity if you need to avoid gluten, and check the miso label as well. Coconut aminos can replace soy sauce, but they are usually sweeter and less salty, so reduce the brown sugar and expect to add a little salt.
Keep the simmer gentle and strain before adding miso. Miso can become harder to dissolve and its flavor can flatten if boiled. A low simmer extracts savoriness from the dried mushroom and kombu, while stirring the miso in off the heat preserves a rounded taste and a smooth texture.

Serving Suggestions

Use the substitute in dishes where fish sauce is one seasoning among several rather than the only defining flavor. Stir a teaspoon or two into a vegetable or tofu stir-fry near the end, add it to a coconut-milk curry to deepen its savory base, or whisk it into a lime, sugar, and chili dipping sauce. It also works in fried rice, noodle sauces, and marinades for tofu or vegetables. Taste the finished dish before adding extra salt, since the soy sauce and miso already contribute plenty.

For a dipping sauce, combine 1 tablespoon (15 ml) of the substitute with 1 tablespoon (15 ml) lime juice, 1 tablespoon (12 g) sugar, 2 tablespoons (30 ml) water, and finely sliced chili to taste. Stir until the sugar dissolves, then adjust the lime or water for balance. This is a practical Thai-inspired dip, not a claim that the sauce exactly reproduces every regional or household version. Thai fish sauce, often called nam pla, is made from fermented fish and salt; its particular aroma and depth are difficult to reproduce without fish.

Variations

Fast pantry version: If you do not have time to simmer anything, mix 2 tablespoons (30 ml) soy sauce or tamari with 1 tablespoon (15 ml) water, ¼ teaspoon (1 g) sugar, and a few drops of rice vinegar. This takes about a minute and supplies salt, color, and some savory flavor, but it will be less rounded than the shiitake-kombu recipe. Use it in cooked dishes first, where other ingredients can fill out the flavor.

Closer, non-vegetarian alternative: For cooks who eat fish, stir ¼ teaspoon (about 1 g) anchovy paste into 2 tablespoons (30 ml) soy sauce and 1 tablespoon (15 ml) water. Taste before adding more anchovy, because the paste can be very salty. This gives a more fish-like savory note than the plant-based recipe, but it is not suitable for vegetarians, vegans, or anyone avoiding fish. Check labels and account for fish allergies.

Without kombu: Leave it out and use a second dried shiitake, or add ½ teaspoon (2.5 ml) extra soy sauce after simmering. The result will still be savory, but it will have less of the gentle sea-like depth that kombu contributes. Do not substitute a large amount of nori: its roasted flavor can become prominent and make the sauce taste like a seaweed snack.

Lower-sodium approach: Use low-sodium tamari or soy sauce, omit the added salt, and dilute the finished mixture with water a teaspoon at a time if you want a milder seasoning. This changes the balance and may make the sauce less intense, so taste the dish as you cook rather than trying to match the saltiness of bottled fish sauce exactly.

Storage and Reheating

Cool the substitute promptly and refrigerate it in a clean, airtight container within 2 hours of making it. Keep it refrigerated and use it within 3 to 4 days. Because this is a homemade mixture with no preservation process, do not store it at room temperature or treat it as shelf-stable. Use a clean spoon each time so food particles do not get into the container.

For longer storage, freeze small portions in an ice cube tray, then move the frozen cubes to a labeled freezer-safe container. Use them within about 2 months for best flavor, and thaw a portion in the refrigerator or add a frozen cube directly to a hot pan or simmering sauce. The miso may settle or separate after chilling; stir or shake the liquid once thawed. You generally do not need to reheat the whole batch. Warm only the amount going into a dish, and avoid repeatedly heating and cooling the stored portion.

Frequently Asked Questions

Can I use this as a one-to-one replacement for Thai fish sauce?

Sometimes, but it is safer to start with less. The soy sauce and miso provide salt and umami, while the mushroom and kombu add depth, but the substitute lacks the fermented fish aroma of nam pla. Start with about two-thirds of the quantity in the recipe, taste, and add more as needed. In a strongly flavored curry or stir-fry, you may be able to use the full amount.

What is the best substitute if I do not need a vegan option?

A small amount of anchovy paste mixed with soy sauce and water is a convenient choice because it adds a fish-derived savory note. Use it sparingly and taste before adding salt. Worcestershire sauce can also work in some cooked dishes, but it brings a different sweet-tangy flavor and may contain anchovies, so check its ingredients if allergies or dietary needs matter.

Can I make this without soy?

Use coconut aminos in place of the soy sauce, but expect a sweeter, milder result. Omit the brown sugar at first and add salt gradually until the mixture has enough seasoning. Miso is commonly made from soybeans, so omit it if you need a soy-free version; the sauce will be thinner and less complex. Check ingredient labels for cross-contact information if that is important for your situation.

Will this substitute taste exactly like fish sauce?

No plant-based mixture can reproduce the aroma and fermentation character of fish sauce exactly. This recipe is intended to supply salt, savory depth, and a little acidity in dishes that need a practical replacement. If fish is acceptable in your diet and matching the original flavor matters, an anchovy-based option may be closer. Otherwise, balance the dish with the substitute, lime, sugar, and fresh herbs as appropriate.

Can I make a larger batch or leave out the vinegar?

You can multiply the ingredients, but simmer in a wide saucepan and watch the reduction; a larger batch may need a few extra minutes, while a narrow pan can reduce quickly. Add the miso and vinegar after straining, then taste. The vinegar is a small finishing accent rather than the main flavor, so you can omit it, but the sauce will taste rounder and less bright. Refrigerate any extra promptly rather than keeping it on the counter.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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