Soy sauce and fish sauce differ in composition and use. Soy sauce is usually used to flavor steamed fish, with soybeans as the main raw material, adding salt, sugar, water and other fermentation production, with a special flavor of black beans and light salty taste. Fish sauce, on the other hand, is made from seawater fish through specific processing procedures and has both fresh and salty flavors. It is commonly used to add freshness and seasoning, and is a commonly used aquatic condiment in Min cuisine, Chaozhou cuisine and Southeast Asian cuisine. Therefore, although steamed fish soy sauce and fish sauce are both condiments, they are different in composition and flavor and cannot be substituted for each other.

Fish sauce is a condiment, also known as fish soy sauce, which is made from small fish and shrimp. Fish sauce is made from small fish and shrimp as the main raw material and is processed to obtain a tasty juice that is amber in color. Fish sauce has a high nutritional value, rich in protein, amino acids, fat and other nutrients.