Fish sauce, or patis in Filipino, is a salty liquid seasoning made from fermented fish. It's used in many Filipino dishes to add depth and a savory flavor.
Just a small amount can make soups, sauces, marinades, and stir-fries taste more delicious.
In this guide, you'll learn what fish sauce is, how it's made, and how it's used in Filipino cooking.
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What is Fish Sauce?
Fish sauce is a salty liquid seasoning made from fermented fish and salt. It's commonly used in many Southeast Asian cuisines, including Filipino cooking.
In the Philippines, fish sauce is called patis. It's often used as a seasoning while cooking or served as a dipping sauce with calamansi, garlic, or chilies.
Fish sauce has a strong smell on its own, but when added to food it brings out the flavor in a dish.
How is Fish Sauce Made?
Fish sauce is made by fermenting small fish with salt, usually anchovies.
The fish and salt are placed in large containers and left to sit for several months. Over time, the fish breaks down and releases a salty liquid.
The liquid that forms is collected and bottled as fish sauce. The first extraction is usually the most concentrated and flavorful.
In the Philippines, fish sauce (patis) is often produced during the process of making bagoong. The liquid that rises to the top is collected and used as fish sauce.
Fish Sauce Brands
When buying fish sauce, check the ingredient list. The best ones usually contain just fish and salt.
Some brands may also include water or sugar, which is normal. Try to avoid products with many additives.
Popular brands you may see include:
- Rufina Patis
- Datu Puti
- Three Crabs
- Squid Brand
- Red Boat
Each brand has a slightly different flavor.
Filipino brands like Rufina and Datu Puti tend to have a stronger taste, while brands like Squid or Three Crabs are often milder. Red Boat is a premium option made with just fish and salt.
How to Store Fish Sauce
Fish sauce can be stored at room temperature in a cool, dark place, like a pantry or kitchen cabinet.
Once opened, it will keep for a long time because it's very salty. For the best flavor, it's usually best to use it within about a year.
If you don't use it often, you can store it in the refrigerator, which may help preserve its flavor.
Fish Sauce Substitutes
If you don't have fish sauce, there are a few alternatives you can try. They won't taste exactly the same, but they can still add salt and savory flavor to a dish.
- Soy sauce: The closest substitute for the salty flavor of fish sauce.
- Tamari: Similar to soy sauce but gluten-free and usually less salty.
- Worcestershire sauce: Contains anchovies, so it adds extra umami flavor.
- Vegan fish sauce: Often made from seaweed or mushrooms to taste similar to fish sauce.
- Miso mixed with water: A small amount of miso dissolved in water can add a similar savory taste.
- Anchovy paste: A small amount mixed with water can give a similar salty, fishy flavor to fish sauce.
Keep in mind that these substitutes won't fully replace the unique flavor of fish sauce, so you may need to adjust the amount to taste.
How Fish Sauce is Used in Filipino Cooking
Fish sauce (patis) is used in many ways in Filipino cooking. Just a small amount can add a lot of flavor.
As a dipping sauce
Fish sauce is often mixed with calamansi, garlic, and chilies. It's commonly served with dishes like sinigang, tinola, grilled fish, and fried dishes.
As a seasoning
Like salt, fish sauce can be added while cooking to bring out the flavor of a dish.
In marinades
Fish sauce is sometimes used in marinades for dishes like inihaw na isda (grilled fish) or inihaw na manok (grilled chicken).
In soups and stews
Many Filipino soups and stews use fish sauce to improve the flavor, such as sinigang, nilaga, ginisang munggo, caldereta, almondigas, and arroz caldo.
In stir-fries and sautés
A small amount of fish sauce can add flavor to vegetable dishes like ginisang sayote or ginisang togue.
In noodle dishes
Fish sauce is often used to season pancit, such as pancit bihon, pancit canton, pancit malabon, or Filipino spaghetti.
If a dish needs more flavor, start with about a teaspoon of fish sauce and adjust to taste. A little goes a long way, so it's best to add it a bit at a time.
FAQs About Fish Sauce
Fish sauce is made by fermenting small fish, usually anchovies, with salt. Over time, the fish breaks down and releases a salty liquid that is bottled as fish sauce.
Fish sauce can be stored at room temperature in a cool, dark place. Refrigeration can help preserve its flavor if you don't use it often.
Fish sauce smells strong on its own because it's made from fermented fish. When added to food, the smell mellows out and adds a savory flavor.
No. Fish sauce is made from fermented fish, while soy sauce is made from soybeans. They have different flavors, but soy sauce can sometimes be used as a substitute.
More Filipino Food Guide
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Mary says
I always thought all types of fish sauce are the same. Thanks, this is helpful!
Nora Rey says
It's a common misconception! I'm glad you found the information useful. Always happy to help!