Oyster Sauce, Fish Sauce, Hoisin: The 7 Asian Sauces Every UK Kitchen Needs

Walk into any Asian kitchen, and you will find the same handful of bottles lined up by the wok. Get these seven rights, and most of your menu builds itself from there.

This list covers the sauces worth stocking, what they bring to a dish and how to store them once opened.

1. Soy Sauce

The base of nearly every Asian sauce shelf. Light soy sauce works well in marinades and dressings, where a paler colour matters. Dark soy sauce carries more body and a deeper flavour, suited to braises and fried rice.

Buying tip: stock both light and dark, since chefs reach for each one differently depending on the dish.

Want the full breakdown? Our guide to soy sauce types covers light, dark, sweet and tamari soy sauce in detail.

2. Oyster Sauce

A thick, savoury sauce made from oyster extract, sugar and salt. It brings depth to stir-fries, noodle dishes and vegetable sides without overpowering other flavours. A small amount goes a long way.

Storage: keep refrigerated after opening and use within a few months for the best flavour.

3. Fish Sauce

A staple across Thai, Vietnamese and Filipino cooking. Fish sauce adds a salty, savoury edge that soy sauce cannot quite match. It works in dipping sauces, marinades, soups and dressings.

If your menu covers both Thai and Vietnamese dishes, our Thai vs Vietnamese sauces guide explains where the two cuisines diverge in their use of fish sauce and other key condiments.

4. Hoisin Sauce

Sweet, thick and slightly tangy. Hoisin sauce is best known as the glaze on Peking duck and the dipping sauce served with spring rolls, but it also works well brushed onto grilled meats or stirred into stir-fry sauces.

Buying tip: hoisin varies a lot between brands in sweetness and thickness, so it is worth testing a few before settling on one for your menu.

5. Sweet Chilli Sauce

A popular dipping sauce for spring rolls, dumplings and fried snacks. It balances sweetness with mild heat, making it a safe choice for customers who want flavour without too much spice.

6. Sesame Oil

Not a sauce in the strict sense, but no Asian kitchen runs without it. Toasted sesame oil adds a nutty finish to stir-fries, noodles and dressings. A few drops at the end of cooking make a noticeable difference.

Storage: keep away from direct heat and light to stop it turning rancid.

7. Sriracha or Chilli Sauce

A versatile heat source that works across cuisines, not just one. Sriracha has become a standard condiment on UK menus, used in everything from dipping sauces to marinades and even cocktails.

Stocking Asian Sauces for a UK Takeaway or Restaurant

A few practical points worth knowing before you order:

•         Buy in catering sizes. A 5-litre tub of soy sauce works out far cheaper per litre than small retail bottles.

•         Check the shelf life. Most sauces keep for 18–24 months unopened, but always confirm with the supplier.

•         Decant carefully. If you split large containers into smaller bottles for the kitchen line, label them with the product name and decant date.

If your menu runs heavily Chinese, our guide to authentic Chinese sauces and condiments goes further into the specific brands and varieties that UK takeaways rely on.

Buying in bulk for the first time? Our minimum order quantities guide explains what restaurants typically need to order to access trade pricing.

Frequently Asked Questions

What is the most essential Asian sauce for a UK kitchen?

Soy sauce, by a wide margin. It forms the base for marinades, dressings, stir-fries and dipping sauces across nearly every Asian cuisine.

Can I substitute fish sauce with soy sauce?

Not really. Fish sauce has a distinct savoury, slightly funky flavour that soy sauce does not replicate. They can work together, but one is not a direct stand-in for the other.

Does oyster sauce contain shellfish?

Yes, traditional oyster sauce is made from oyster extract. Vegetarian and vegan versions made from mushroom extract are also available for kitchens that need a meat-free option.

How long do opened Asian sauces last?

Most last 2–6 months once opened and refrigerated, though this varies by sauce. Oyster sauce and fish sauce keep well refrigerated; sesame oil should be stored in a cool, dark place rather than the fridge.

Where can UK restaurants buy Asian sauces in bulk?

Through a registered trade supplier offering wholesale pricing on catering-size containers. Smaller retail bottles from supermarkets rarely make sense for use in commercial kitchens.

Browse our full range of Asian sauces, or register as a trade buyer to access wholesale pricing on catering-size containers.