Lynne German, Woodland Hills, California.
Add a salad and crusty bread for an incredible meal. However, both anchovies and fish sauce were acceptable in recipes such as Italian-Style Turkey Meatballs, where they gave both the tomato sauce and the turkey added meatiness. Don’t skip the anchovy paste It gives a good, salty flavor, but doesn’t taste fishy at all. Just a dab adds savory depth to stews, soups, braises, and sauts in a surprisingly un-fishy way. Meanwhile, pungent fish sauce (typically made from fermented anchovies) was a little too fishy and brought metallic notes. Anchovy paste is a pungent, salty paste made with anchovies, olive oil, and salt. Slice the steak thinly against the grain, transfer to a. They deemed anchovy paste, which is made by pureeing anchovies with salt and oil, to be overpoweringly salty in the Caesar dressing and lack the same complexity as fillets. Alternatively, fry your steak in a cast-iron frying pan over a high heat for 3 minutes on each side. In applications such as Caesar salad where anchovies are used in a relatively high concentration (our recipe calls for 6 fillets mashed into a paste)-and provide a defining flavor of the dish versus a subtle savory backbone-tasters much preferred the actual fillets. WHEN CAN YOU SUBSTITUTE ANCHOVY PASTE OR FISH SAUCE FOR FILLETS? Our conclusion: While such a swap is possible, we don’t recommend it in all cases. That way, we could use as much or as little as we needed.Īfter determining an equivalency for both products, we subbed them into various recipes. So we wondered if we could save ourselves the trouble of opening a whole can (and the fuss of mincing the fish) by substituting anchovy paste from a tube or even fish sauce instead. In these instances, we typically call for just a few fillets. Finely minced so that they distribute evenly throughout the dish, anchovies can bump up flavor without ever announcing their presence. The salty little fish are a potent source of glutamates and inosinates, substances that enhance savory depth in food. We love to savor the dense, velvety flesh and briny pungency of anchovies by draping whole fillets over pizza, sandwiches, or even just crackers.īut we also employ anchovies in an entirely different way: We mince the fillets and add them to everything from stew and sauces to soup and meatballs.
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