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Aug 24, 2013 11:20 AM

Substitute for fish sauce

I'd like to make the Brussels Sprouts Kimchi recipe in the September 2013 issue of Bon Appetit. It calls for fish sauce. I am allergic to fish and shellfish. What would be a reasonable substitute?

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  1. Worcestershire cut with some soy might work....but I think Worcestershire has some anchovy in it

    1 Reply
    1. re: FriedClamFanatic

      Normally it does, but vegan Worcestershire wouldn't.

    2. There was an excellent discussion on this topic a couple of years ago. See in particular the response from hannaone who is an expert on Korean food and cooking.

      1. From the Wiki article on kimchi

        'Kimchi from the northern parts of Korea tend to have less salt, less red chilli and usually do not have brined seafood for seasoning. Northern kimchi often has a watery consistency. Kimchi made in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and myeolchijeot (hangul: 멸치젓, brined anchovy allowed to ferment) or saeujeot (hangul: 새우젓, brined shrimp allowed to ferment), myeolchiaekjeot (Hangul: 멸치액젓, "kkanariaekjeot" 까나리액젓, liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker).'

        1. The fish sauce or shrimp sauce is the main ingredient for its pungent taste. However, I would try chicken bouillon or chicken powder as a substitute, Chicken powder is sold in most Chinatown or I believe you can also order online. Let us know how it goes.