liquid
Fish stock
4.9 g1 teaspoon
15 g1 tablespoon
Approx. water density 1.0 g/ml; 4.93 ml/tsp.
Instead of Fish stock
Chicken stockUse the same volume. It gives a fuller, less fishy base; simmer with a few prawn shells if you have them.
Vegetable stockUse the same volume for a neutral version; add 1 tsp soy sauce per 250 ml to hint at fish.
WaterUse the same volume with a pinch of salt. The dish will be thinner, so reduce other liquid slightly.
