The Complete Library Of Fish Sauce Substitute

In today’s generation, we always have been under the impression that flavor indeed plays a significant role in terms of seeking the greatest enjoyment when it comes to food consumption. Flavor is the physical impression of food or other substance, and is resulted primarily by the chemical senses of taste and smell. A substance that gives flavor is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, and tangy and a lot more.


One main reason that taste sensations are vital is that they set up our bodies for processing nourishment. For instance, tasting and noticing sustenance trigger our senses to enjoy different delicacies. Without flavor, our stomachs wouldn't be prepared for sustenance, and we'd experience difficulty processing nourishment and influencing utilization of the supplements we to get from sustenance. There's another motivation behind why taste and smell are vital to our wellbeing. These faculties give data about our sustenance. For instance, the scent of nourishment can some of the time let us know whether the food is crisp, for example, with fish or meat.

There are many reasons why we consume and prefer different tastes of food, however, the most imperative one being to get sustenance for a solid and healthy body. Be that as it may, in a general public where sustenance supplies, wellbeing and sustenance are more than sufficiently accommodated by most real producers, different issues identifying with the buyers' nourishment decision have developed in significance. One part of sustenance utilization, and one that tragically is regularly finished looked, is that purchasers need to make the most of their sustenance. 

Indeed, numerous nourishments are devoured completely for the joy esteem they confer. Items, for example, espresso, chocolate, dessert and obviously liquor are regularly expended to improve positive perspectives, or if nothing else to lessen the impacts of the negative ones. These products are well-chosen due to their tastes that are highly regarded by many. Regularly expanding customer interest for the 'sound elective' sustenance has left numerous producers in a predicament. How would you lessen the level of fat or sugar in a food source without antagonistically influencing the tangible properties, specifically the taste and flavor, and ruining the purchasers' delight in the sustenance? As customers, we may not expect the healthier option to taste the same as the standard formula, and few may anticipate that it will taste better. To make it simple, flavor is very important for our health and well-being in the long run.

One of the most popular substances that give flavor is fish sauce. Fish sauce is an Asian condiment prepared by fermenting fish and shellfish with salt. It has rather that salty, slightly sour but very savory flavor and is particularly associated with different kinds of food which is known for its balance of sweet, salty, hot and sour. Fish sauce can be different blends in light of the fluid from salted, matured fish. It defines an impactful, solid seasoned and salty fluid going in shading from ochre to profound dark colored. It is utilized as a topping or enhancing. 

Asian fish sauce is for the most part produced using anchovies, salt and water, and ought to be utilized as a part of balance in view of its extraordinary flavor. The maturation procedure takes roughly a half year; and the main depleting is the absolute best fish sauce - lighter in shading and splendidly clear. This fish sauce is moderately costly and favored for table utilize. The second and third draining are bring down quality, and ought to be utilized for universally useful cooking. Of course, we might as well consider: what can work as the best fish sauce substitute? Let’s find out!

OPTION 1: Worcestershire Sauce

Worcestershire sauce, also known as Worcester sauce, is a fermented liquid condiment made with anchovy, vinegar, onions, molasses, high-fructose corn syrup, salt, garlic, tamarind, cloves, chili powder extract, “natural flavoring” and water. Lea and Perrins fixed the formula in the 1830s; be that as it may it was not to their preferring and was put aside and overlooked. It was not until the point when the barrels were rediscovered numerous months after the fact that the taste had mellowed into what is currently known as Worcestershire sauce. Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce. Worcestershire sauce is a classic umami addition, adding that extra something that's missing from a flavor profile. I was mortified to learn, however, sometime in the last ten years, that Worcestershire Sauce is not vegetarian.

How To Make Worcestershire Sauce:

Worcestershire Sauce bids a delightful sweet-sour-salty flavor owing to its many ingredients that comprise conventionally fermented fish sauce and anchovies, spices and even fresh lime.  When mixed together, they blend into a wonderful simple, lovely sauce that, in small quantities, adds a lovely depth of flavor to marinades, dips, salad dressings and other sauces.


  • 1/2 cup malt vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 cup blackstrap molasses
  • 2 tablespoons tamarind paste
  • 1 tablespoon fermented soy sauce
  • 3 tablespoons onion juice, or 1 teaspoon dehydrated onion
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 shallots, finely minced
  • 4 cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 8 anchovies, minced
  • Juice of 1 lime

Step 1: Beat together the vinegars, molasses, fish sauce, tamarind paste, soy sauce, and onion juice. Set aside.

Step 2: Start heating a small, dry sauté pan over medium heat. Toast the spices until scented, about one (1) minute. Pour into a small bowl and set aside.

Step 3: In a small saucepan, start heating the oil over medium heat; then sauté the shallots until transparent and beginning to brown, for approximately two (2) to three (3) minutes. Add garlic, ginger, anchovies, and reserved spices and continue to sauté just until fragrant, about half a minute.

Step 4: Carefully, pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Get to a full simmer; then take away from the heat and let cool completely.

Step 5: Start raining through a fine-mesh strainer into a bowl and stir in the lime juice. Pour into a jar or bottle for long-term storage. Keep in the refrigerator for one (1) to two (2) months.

OPTION 2: Soy Sauce

Like many salty condiments, soy sauce was initially a way to stretch salt, historically an luxurious product. During the Zhou dynasty of ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. It makes an abundant marinade or can be plopped into stews or used in sauces for meat and vegetables. You may opt to use light soy sauce to flavor dishes without darkening them - when stir-frying vegetables or chicken, for instance. Use dark soy sauce to give color to noodle dishes; its sweetness also makes it good as a dipping sauce. A naturally brewed soy sauce is completed using only four basic ingredients: soybeans, wheat, salt and water. Cautious selection is required for these simple ingredients, as they unswervingly influence the flavor and aroma of the soy sauce.

How To Make Your Own Soy Sauce:

Soy sauce is low in calories with only 8 calories/tablespoon, 1 gram of protein and 1 gram of carbohydrate. Soy sauce is not a decent source of soy for the health profits soy provides. It is significant to note that soy sauce is very high in sodium with about 900 milligrams of sodium per tablespoon.


  • 16 ounces / 453g soybeans, cooked until they're crumbly, removed from pods
  • 12 ounces / 340g flour of choice (all purposed)
  • 8 ounces / 226g salt
  • 1 gallon / 3.7 liters water

Step 1: Chop the cooked soybeans that have been detached from their pods. You opt to use a knife, but using a food processor is much easier.

Step 2: Transfer the soybean paste to a large mixing bowl. Add flour, and mix until well-mixed.

Step 3: Press the mixture well. Turn it out onto a flat surface and form it into a log shape. Cut the log into 1/4 inch / 6.2mm thick slices. You may also opt to use a serrated knife for this.

Step 4: Time to grow some mold. Moisten paper towels with water. Lay them all out flat. Level the dough disks between the damp paper towels. Start with a towel layer, and end with a towel layer. Wrap the stack of disks in plastic wrap. Ensure that it's wrapped firmly. Place the entire wrapped package on the baking sheet. Place it in an inconspicuous area, and leave it until the whole thing is completely saturated in mold. This can take a week or more.

Step 5: Remove the whole package, and place the disks, an inch or two apart, on clean baking sheets. Leave them to dry entirely, until they turn brown. It is preeminent to leave them in direct sunlight if conceivable.

Step 6: Mix the salt and water in the large pot. Add all of the disks, and cover the pot loosely with plastic wrap.

Step 7: When the disks are completely dissolved, the fermentation is complete. This can take anywhere from a few weeks to several months. When the dissolving is completed, strain the liquid through cheesecloth into an 'easy to pour' container, like a large measuring cup. It's now ready to serve.

OPTION 3: Anchovy Paste and Lime Juice

Anchovy paste is a fish paste food product arranged using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in numerous dishes. Anchovy paste is a pungent, salty paste made with anchovies, olive oil, and salt. Just a dab adds savory depth to stews, soups, braises, and sautés in a surprisingly un-fishy way.

Extensively accessible in field stores, anchovy paste is a strong, salty paste made from ground anchovy fillets, water or olive oil, vinegar, and sugar to smooth out the ingredient's fish flavor. It can also be completed from scratch by mashing cured anchovies with a drizzle of olive oil until even. To use as a fish sauce substitute, add a squeeze of lime juice.

OPTION 4: Black Salted Beans with Tamarind Sauce

Sweet but sharp, and sometimes very sour, tamarind is strong. A little goes a long way indeed especially when used as a flavor. While tamarind pulp can be eaten alone, it is most often mixed with sugar and thinned to smooth the strong flavor. Tamarind sauce makes a great base for chutneys, sauces, marinades and stews. Tamarind paste is the fruit of the tamarind tree made into a ready-to-use cooking paste. It can normally be seen in a jar or plastic tub-like container and one bottle is likely all you will need for a very long time, as the paste is usually fairly durable and reduced.

How To Make Your Own Tamarind Sauce:

While some cuisines use tamarind to make desserts and even candy, in Thai cooking it is used mostly in savory dishes. When combined with sugar, tamarind gives dishes a beautiful sweet-sour flavor.


  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon asafetida powder
  • 1/2 teaspoon gram masala
  • 2 cups water 1
  • 1/8 cups white sugar
  • 3 tablespoons tamarind paste

Step 1: Start heating the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafetida powder, and gram masala; cook and stir for approximately two (2) minutes to dilute the flavors.

Step 2: Continuously stir the water into the pan with the spices along with the sugar and tamarind paste. Get to a boil, and then simmer over low heat until the blend turns deep brown and is thick. This should take approximately around twenty (20) to thirty (30) minutes. Let it cool. Add crushed black beans to the mixture.

There is a decent pact of evidence that the sensory characteristics of food, in particular the taste and flavor have a very specific effect on the consumers’ food choice. These options for a fish sauce substitute will definitely suit most of our needs. Try it now!

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The Complete Library Of Fish Sauce Substitute
Asian fish sauce is for the most part produced using anchovies, salt and water, and ought to be utilized as a part of balance in view of its extraordinary flavor. Of course, we might as well consider: what can work as the best fish sauce substitute? Let’s find out!
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