Fish sauce provides the essential umami depth in Filipino dishes like adobo, kare-kare, and giniling, but dietary restrictions or availability can make substitutes necessary.
These alternatives have been tested in traditional Filipino recipes to ensure they maintain the complex, savory flavor that makes Filipino cuisine so distinctive.
Here are 6 proven fish sauce substitutes that will keep your Filipino cooking authentic and delicious.
The 2 Best Substitutes
1. Soy Sauce + Worcestershire
Easy
(4/5)
Substitution Ratio
2 parts soy sauce + 1 part Worcestershire sauce
Texture: Similar liquid consistency
Flavor: Complex umami, slightly different
Best for: Adobo, marinades, stir-fries
Pros & Cons
Common ingredients
Good umami depth
Works in most recipes
Different flavor notes
Worcestershire has anchovies
Slightly sweeter
Pro Tip
This combination mimics fish sauce's complex flavor profile.
2. Mushroom Broth Concentrate
Easy
(4/5)
Substitution Ratio
1:1 replacement
Texture: Similar consistency when diluted
Flavor: Earthy umami
Best for: Vegetarian adobo, soups, stews
Pros & Cons
Vegan-friendly
Rich umami
Natural flavor
Different taste profile
Can be expensive
May need salt adjustment
Pro Tip
Look for concentrated mushroom broth or make from dried shiitake.
Expert Tips
Professional Secrets
- Start with half the amount and taste - substitutes can be stronger
- Add a pinch of salt to enhance umami in plant-based substitutes