Fish Sauce vs Soy Sauce: A Comprehensive Comparison

Regarding Asian cuisine, two of the most popular condiments are fish sauce and soy sauce. These umami-packed sauces can add depth and complexity to dishes ranging from stir-fries to marinades.

While both are used to enhance the flavor of food, there are notable differences between the two. In this article, we will explore the nuances of fish and soy sauce, and help you understand which one to use and when.

What is Fish Sauce?

Fish sauce is a fermented condiment made from fish, salt, and water. It has been a staple ingredient in Southeast Asian cuisine for centuries and is widely used in Thailand, Vietnam, and Cambodia.

The fish used to make fish sauce can vary, but it is typically made from anchovies, mackerel, or sardines. The fish is layered with salt in wooden barrels and left to ferment for several months to a year. The result is a pungent, salty, and savory liquid that can be used as a seasoning or dipping sauce.

What is Soy Sauce?

Soy sauce is also a fermented condiment, but it is made from soybeans, wheat, salt, and water. It has its roots in China but is now a ubiquitous ingredient in many Asian cuisines.

The soybeans and wheat are first cooked and then mixed with a culture of yeast and lactic acid bacteria. The mixture is then left to ferment for several months to a year, during which time it develops its distinctive umami flavor.

There are several varieties of soy sauce, but the two most common ones are light and dark soy sauce.

Fish Sauce vs Soy Sauce: Flavor Profile

Fish sauce and soy sauce are both high in umami, which is the fifth taste after sweet, sour, salty, and bitter. However, they have different flavor profiles that make them suitable for different types of dishes.

Fish sauce has a pungent aroma and a salty, savory, and slightly sweet taste. It has a distinctive funk that can be overpowering if used in excess, but it can also add depth and complexity to dishes. Fish sauce is commonly used in Southeast Asian cuisine to add a salty and savory flavor to dishes like stir-fries, curries, and marinades.

Soy sauce has a milder aroma and a more rounded and balanced flavor. It is less pungent than fish sauce and has a slightly sweet taste. Soy sauce is commonly used in Chinese, Japanese, and Korean cuisine to add a savory and salty flavor to dishes like stir-fries, soups, and marinades.

Fish Sauce vs Soy Sauce: Uses

Fish sauce and soy sauce can be used interchangeably in some dishes, but they are best suited for specific types of cuisine and dishes.

Fish sauce is commonly used in Southeast Asian cuisine, particularly in Thai, Vietnamese, and Cambodian dishes. Some of the dishes that use fish sauce include:

• Pad Thai: A Thai noodle dish made with stir-fried noodles, vegetables, and protein.
• Bun Cha: A Vietnamese dish made with grilled pork patties, noodles, vegetables, and herbs.
• Amok Trey: A Cambodian dish made with fish steamed in coconut milk and spices.

Soy sauce is commonly used in Chinese, Japanese, and Korean cuisine. Some of the dishes that use soy sauce include:

• Kung Pao Chicken: A Chinese stir-fry dish made with chicken, vegetables, and peanuts.
• Teriyaki Chicken: A Japanese dish made with grilled chicken glazed with a sweet and savory sauce.
• Japchae: A Korean dish made with stir-fried sweet potato noodles, vegetables, and beef.

According to Chef Jet Tila, a renowned chef specializing in Thai and Asian cuisine, fish sauce is an essential ingredient in Southeast Asian cuisine and cannot be substituted with soy sauce.

He explains that fish sauce has a unique flavor that cannot be replicated with any other ingredient, and it plays a critical role in balancing the flavors in Southeast Asian dishes. Soy sauce, on the other hand, is more versatile and can be used in a wider variety of dishes.

Fish Sauce vs Soy Sauce: Nutritional Value

Both fish sauce and soy sauce are low in calories and fat, but they are high in sodium. One tablespoon of fish sauce contains about 900 mg of sodium, while one tablespoon of soy sauce contains about 1000 mg of sodium.

Excessive consumption of sodium can lead to health problems such as high blood pressure and heart disease, so it is important to use these condiments in moderation.

Fish Sauce vs Soy Sauce: Which One to Use When

Choosing between fish sauce and soy sauce depends on the dish you are making and the flavor profile you want to achieve. Here are some guidelines to help you decide which one to use:

Use fish sauce when:

• Making Southeast Asian dishes such as curries, stir-fries, and marinades
• You want to add a salty, savory, and slightly sweet flavor to your dishes
• You are looking for a pungent and funky flavor

Use soy sauce when:

• Making Chinese, Japanese, or Korean dishes such as stir-fries, soups, and marinades
• You want to add a mild and balanced salty and savory flavor to your dishes
• You are looking for a versatile condiment that can be used in a wide range of dishes

Final Thoughts

Fish sauce and soy sauce are two of the most popular condiments in Asian cuisine, each with its own unique flavor profile and use. While they can be used interchangeably in some dishes, they are best suited for specific types of cuisine and dishes.

By understanding the differences between fish sauce and soy sauce, you can choose the right condiment for your dish and take your Asian cooking to the next level.