Know what’s on your plate
Fish sauce
Calories & nutrition facts
ready-to-serve
Nutrition facts
Per 100 g% DV- Calories 35 kcal —
- Protein 5.1 g 10%
- Carbohydrate 3.6 g 1%
- Fat 0 g 0%
- Saturated fat 0 g 0%
- Fibre 0 g 0%
- Sugars 3.6 g —
- Sodium 7851 mg 341%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 4 µg 0%
- Vitamin C 0.5 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 0 mg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.06 mg 4%
- Niacin (B3) 2.3 mg 14%
- Pantothenic acid (B5) 0.12 mg 2%
- Vitamin B6 0.4 mg 23%
- Folate (B9) 51 µg 13%
- Vitamin B12 0.48 µg 20%
- Choline 13.2 mg 2%
Minerals
- Calcium 43 mg 3%
- Iron 0.78 mg 4%
- Magnesium 175 mg 42%
- Phosphorus 7 mg 1%
- Potassium 288 mg 6%
- Zinc 0.2 mg 2%
- Copper 0.05 mg 6%
- Manganese 0.23 mg 10%
- Selenium 9.1 µg 17%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 35 | 5.1 g | 3.6 g | 0 g |
| 1 × tbsp | 18 g | 6 | 0.9 g | 0.7 g | 0 g |
| 2 × tbsp | 36 g | 13 | 1.8 g | 1.3 g | 0 g |
| ½ × tbsp | 9 g | 3 | 0.5 g | 0.3 g | 0 g |
| 3 × tbsp | 54 g | 19 | 2.7 g | 2 g | 0 g |
| 4 × tbsp | 72 g | 25 | 3.6 g | 2.6 g | 0 g |
Similar foods
- Fish sauce or nuoc mam sauceprepacked81 kcal / 100 g
- Salsa sauceready-to-serve29 kcal / 100 g
- Oyster sauceready-to-serve51 kcal / 100 g
- Duck sauceready-to-serve245 kcal / 100 g
- Worcestershire sauceready-to-serve77 kcal / 100 g
- Cheese sauceready-to-serve174 kcal / 100 g
- Barbecue sauceready-to-serve172 kcal / 100 g
- Pizza saucecanned, ready-to-serve54 kcal / 100 g
- Teriyaki sauceready-to-serve89 kcal / 100 g
- Cocktail sauceready-to-serve128 kcal / 100 g
Questions about Fish sauce
How much fish sauce should you use in a stir-fry?
Start with a teaspoon for two portions, stir it in and taste before adding more. It is intensely salty, so use it instead of some or all of the salt or soy sauce.
Can you use fish sauce in soup?
Yes. Add a little to the broth while it simmers, then taste; it brings savoury depth to noodle soups, broths and stews without making them taste strongly of fish when used sparingly.
Does fish sauce need to be refrigerated after opening?
Keep the cap tightly closed and follow the storage instructions on the bottle; refrigerating it after opening helps preserve its aroma. Wipe the neck clean so dried sauce does not make the cap stick.
What can you substitute for fish sauce?
For a similar salty, savoury effect, use soy sauce or tamari, starting with less and tasting as you go. These are not fish-free in every case: check ingredients if you need to avoid fish, and note that soy sauce contains soy.
Is fish sauce the same as oyster sauce?
No. Fish sauce is a thin, fermented liquid made from fish and salt; oyster sauce is thicker and sweeter, with a mellow savoury flavour. Oyster sauce has 2,733 mg sodium per 100 g, compared with 7851 mg in fish sauce.
What dishes use fish sauce?
It is a classic seasoning in Southeast Asian cooking: use it in Thai pad Thai, Vietnamese phở broth and nuoc cham dipping sauce. A squeeze of lime, chilli and a little sugar can balance its saltiness in a dip.
Is fish sauce safe if you have a fish allergy?
No. Fish sauce is made from fish, so avoid it if you have a fish allergy. Ask about ingredients when eating food prepared by someone else, as it can be mixed into sauces and broths.
Why does fish sauce smell so strong?
Fish and salt ferment together for months, breaking the fish down into a deeply savoury liquid. Its aroma is much stronger straight from the bottle than it is once a small amount is stirred into a dish.
Source: USDA FoodData Central 174531 · per 100 g · carbohydrate per EU label, fibre excluded
