Is Eel Sauce the Same as Fish Sauce? How They Differ in Taste, Use & Origin

Eel sauce and fish sauce are two types of savory sauces used in Asian cooking. At first glance, their names sound like they could be similar. But there are distinct differences between these two ingredients.

Read on to learn all about what sets eel sauce and fish sauce apart in terms of taste, usage, ingredients and origin.

What is Eel Sauce?

Eel sauce, also called unagi sauce, is a sweet, thick, sticky sauce from Japan It is traditionally used to glaze grilled eel dishes like unagi kabayaki

The main ingredients in eel sauce are

• Soy sauce
• Mirin (Japanese rice wine)
• Sake (rice wine)
• Sugar
• MSG or dashi stock (optional)

Additional ingredients like ginger or garlic may also be added. The sauce develops its signature sweet yet salty flavor from the sugar and soy sauce. Mirin adds a touch of sweetness as well.

Eel sauce has a dark brown color and thick, sticky texture. It clings nicely to foods when used as a glaze or sauce. The flavor is a balance of savory, sweet, and salty.

In Japan eel sauce accompanies grilled eel. But it can also be used on other proteins like chicken pork, fish and shrimp. It makes a nice dip for tempura and dumplings too. The sauce pairs especially well with Japanese cuisine.

What is Fish Sauce?

Fish sauce is a salty, umami-rich sauce used heavily in Southeast Asian cooking. It hails from countries like Vietnam, Thailand, Cambodia, Laos and the Philippines.

The key ingredients in fish sauce are simply:

• Small fish like anchovies, mackerel or sardines
• Salt
• Water

That’s it! The fish and salt are layered in large barrels and allowed to ferment for months to years. No heat or additives are used.

Through fermentation, the fish breaks down and infuses the liquid with intense savory flavor. The resulting sauce is thin and ranges from light golden to deep reddish-brown.

Fish sauce tastes very salty, fishy and savory. It provides a flavor burst similar to soy sauce or anchovy paste. A little bit goes a long way in dishes.

In Southeast Asian cooking, fish sauce is used to season soups, curries, noodle dishes, dipping sauces, marinades and more. It’s rarely used as a standalone sauce.

5 Key Differences Between Eel Sauce and Fish Sauce

After learning what defines these two sauces, it’s clear they are quite different ingredients. Here are some of the main distinctions:

1. Main Ingredients

• Eel sauce – Soy sauce, mirin, sake, sugar
• Fish sauce – Small fish like anchovies and salt

2. Flavor Profile

• Eel sauce – Sweet, salty, savory, thick texture
• Fish sauce – Very salty, umami, fishy flavor, thin texture

3. Origin

• Eel sauce – Japanese cuisine
• Fish sauce – Southeast Asian cuisines

4. Use in Cooking

• Eel sauce – Glaze, drizzle, dipping sauce
• Fish sauce – Seasoning, marinade, background flavor

5. Appearance

• Eel sauce – Dark brown, thick, sticky
• Fish sauce – Light to deep reddish brown, thin

Can Eel Sauce and Fish Sauce be Substituted?

With their major differences, eel sauce and fish sauce are not directly interchangeable in recipes. However, acceptable substitutions depend on how they are used:

• For dipping or drizzling, eel sauce can be swapped with:

  • Teriyaki sauce
  • Hoisin sauce
  • Plum sauce

• For seasoning/background flavor, fish sauce can be replaced with:

  • Soy sauce
  • Anchovy paste
  • Miso
  • Maggi seasoning

The results won’t be exactly the same. But these subs can replicate some of the key flavor notes when eel sauce or fish sauce are unavailable.

You can also make homemade versions of both eel sauce and fish sauce. This allows you to control the ingredients and tweak them to your tastes.

Eel Sauce vs. Oyster Sauce

Eel sauce and oyster sauce are two other Asian sauces that cause confusion due to their similar names. But again, they are quite different.

Oyster sauce is thick and brown like eel sauce. But it hails from Chinese cuisine. The sauce consists of oyster extracts, soy sauce, sugar and brine. It has a deep, rich umami flavor.

Oyster sauce makes a good eel sauce substitute for dipping or drizzling. But it lacks the Japanese flavors like mirin.

Buying and Storing Eel Sauce and Fish Sauce

Both eel sauce and fish sauce can be purchased ready-made at Asian grocery stores or in the international aisle of well-stocked supermarkets.

When shopping, look for:

• Eel sauce – Japanese brands like Yamasa, Kikkoman, Mitsukan, Takara
• Fish sauce – Vietnamese, Thai or Filipino brands like Red Boat, Squid, Tiparos

Avoid additives in eel sauce like MSG, xanthan gum or cornstarch if desired. Check fish sauce for preservatives.

Once opened, store eel sauce and fish sauce in the fridge for up to 6 months. If unopened, they can be kept in the pantry for about a year.

How to Use Eel Sauce and Fish Sauce

With their distinct flavors and uses, eel sauce and fish sauce both deserve a place in Asian recipe arsenals. Here are some tips for using each sauce:

Eel Sauce

• Brush on grilled, broiled or baked chicken, pork, fish and shrimp
• Drizzle over fried rice, noodle dishes and stir fries
• Use as a dip for tempura, gyoza, spring rolls or crab rangoon
• Add to salad dressings or creamy dips for a savory kick
• Mix with mayo for a quick sushi sauce

Fish Sauce

• Add 1-2 Tbsp per pound to marinades for chicken, beef, fish or shrimp
• Use a splash to season soups, curries and braises
• Mix a few dashes into stir fry sauces, dipping sauces and dressings
• Combine with lime, chili and sugar for a quick dipping sauce
• Use to salt cabbage for fish sauce coleslaw
• Add to sauces and marinades for grilled meats

A little goes a long way with both, so start with small amounts and adjust to taste.

Homemade Versions of Eel Sauce and Fish Sauce

For full control over ingredients, you can also DIY these sauces at home:

Homemade Eel Sauce

• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/2 cup sugar
• 1 Tbsp grated ginger
• 2 minced garlic cloves

Simmer until thickened to desired consistency.

Homemade Fish Sauce

• 1 lb small oily fish like anchovies
• 1 cup sea salt
• 3 cups water

Layer fish and salt in a jar, top with water. Ferment for 3-12 months. Strain and bottle the liquid.

Making your own allows you to leave out additives, get the perfect flavor, and control the sodium level.

The Bottom Line

While their names sound alike, eel sauce and fish sauce are uniquely different ingredients used in Asian cuisines. Eel sauce is a Japanese glaze with a balanced sweet-salty taste. Fish sauce is a Southeast Asian seasoning valued for its intense umami flavor.

They vary in ingredients, texture, preparation method and uses. Eel sauce works as a finishing drizzle, while fish sauce is best for seasoning dishes. Neither can perfectly sub for the other. But home cooks can use similar sauces like oyster or soy in their place when needed.

For authentic Asian recipes, having both eel sauce and fish sauce on hand lets you experience the huge range of flavors they impart. A little dollop of eel sauce and splash of fish sauce can elevate many dishes.