Coconut aminos

The fermented coconut sap from which coconut aminos are made is simple to include in most meals. They are darker in color, have a stronger umami flavor, and are a little bit sweeter than soy and fish sauce. They have less salt as well. 320–600 mg of sodium are found in fish sauce per teaspoon (5 mL), but 90–130 mg are found in the same quantity of coconut aminos. In addition to being vegan, coconut aminos are devoid of soy, wheat, and gluten. In the majority of recipes, replace them with fish sauce at a 1:1 ratio.

Even though coconut aminos might not be as widely available as the others, they can nevertheless be used in place of fish sauce. Although this substitute has a darker hue than fish sauce, you will find it to be sweeter. Because coconut aminos are not as salty as fish sauce, you might need to add more salt if you decide to use them. Coconut aminos can substitute fish sauce despite these minor variations provided you use the same amount in your recipes.