Fish is a healthy food which contains omega-3 fatty acids and vitamins D and B2. It is a house of minerals like calcium, iron, phosphorus, potassium etc. All The nutrients related to fish are beneficial like fish oil, fish sauce etc. Fish sauce is marketable nowadays for its best flavoring capability in dishes. It gives a pleasant savory taste named as Umami flavor. At times fish sauce may become unavailable. But we can maintain delicious taste of our food by using following alternatives of fish sauce.
Soy sauce, which is made from fermented soybeans, water, salt, and wheat, is an excellent alternative of fish sauce. It is also suitable for vegans.
Soy sauce is made by brewed soybeans, salt, water and wheat. It gives umami flavor just because of the presence of amino acid in soybeans. We can use a 1:1 rice vinegar and ½ tablespoon lime juice with soy sauce for extra flavor and freshness.
It is similar to soy sauce. It contains water, salt, miso paste, soybeans, moromi and koji. Moromi and koji are types of brine and fungus respectively. Due to higher content of soybean protein ingredients, it possesses tasty umami flavor, hence becoming one of the alternatives of fish sauce.
A slightly thick oyster sauce is a good replacement of fish sauce. It is mostly used in stir-fries, fried rice, marinades with sweeter taste. It has thick consistency that can be diluted by adding water.
Vegan fish sauce
Vegan fish sauce is the best choice for those who have fish allergy. Shiitake mushrooms, liquid aminos, hydrolyzed soybeans are used to make it. Mushrooms and liquid aminos are the best sauce of umami flavor.
Seaweed used in Japanese and Korean dishes, is actually an umbrella term for plants and algae. It mostly grows in the water. Seaweed contains amino acid glutamate, enriched with umami flavor.
Seaweed is used in Salads, Soups, Broths and Sauces. On the other hand, dried seaweed is used in various dishes.
As name shows, Coconut aminos are derived from brewed coconut sap. They are rich of umami flavor. They are slightly sweeter and darker in color than soy and fish sauce. Vegans can also use coconut aminos. They have less sodium than fish sauce.
Worcestershire sauce is made up of anchovies, molasses, tamarind, vinegar, cloves, and onion. The strong savory flavor of Worcestershire sauce has made it famous all over England. Anchovies are used in both fish sauce and
Worcestershire sauce. It tastes delicious due to Umami flavor. Umami flavor in it is attained by 18 months of fermentation.
Mushroom and soy sauce broth
Mushroom and soy sauce broth are the best replacement of fish sauce in soups and broths. They need just water, dried sliced shiitake mushrooms and sodium soy sauce.
Fish sauce is indeed savory to use in dishes for delicious flavors. But nature believes in versatility. Hence, we are bestowed with a number of choices to get the same taste with an entirely different compound. In order to enjoy varieties of taste we must try them.
Cover Photo Credit: mawsforfinefood
Hi, I’m Iqra Shafi a student of medical imaging technology I have been writing for more than 2 years at different platforms and as a successful healthcare professional I found myself having a critical analysis on the health related topics. I hope you will find my content informative.