The invention discloses flavored pickle and fish sauce and a preparation method thereof and relates to the field of foods and food processing. The flavored pickle and fish sauce comprises the following raw materials in parts by weight: 300-350 parts of fish, 250-300 parts of pickles, 1-5 parts of table salt, 600-650 parts of edible oil, 10-15 parts of aniseed, 10-15 parts of rhizoma kaempferiae, 8-10 parts of dried red pericarpium zanthoxyli, 5-8 parts of bay leaves, 78-80 parts of ginger, 65-70 parts of garlic, 0-300 parts of green pepper with two twigs of the chaste tree, 0-60 parts of red pepper with two twigs of the chaste tree, 20-30 parts of dried red pepper, 3-5 parts of five spice powder, 20-25 parts of white sesame seeds and 50-60 parts of peanuts and/or broad beans. In the formula disclosed by the invention, the added pickled Chinese cabbages and pepper have the functions of promoting appetite, promoting digestion as well as stimulating the appetite and strengthening the spleen; flavor substances in the pickles and pepper can eliminate the fishy smell of the fish; and meanwhile, the pickles and pepper contain a large number of lactic acids, active antibacterial ingredients and the like, so that the pH value of the sauce can be reduced, and the growth of microorganisms can be effectively inhibited. The fish sauce prepared by the preparation method disclosed by the invention can be preserved for a long time without adding preservatives and contains high nutritional ingredients.