THE #1 SUBSTITUTE FOR ANCHOVIES, ACCORDING TO A FOOD WRITER

Fish sauce is longer lasting, more convenient and always in my fridge.

I remember when inspiration first struck: It was a June day, so the temperature was warm, but not too hot. My spring flowers had just finished blooming, and I was holding the largest bunch of kale I had ever encountered. 

I knew this much kale needed to be turned into a salad. But not just any salad, a Caesar salad—one that my husband and I could dig into for lunch for the next day or two, as the kale would be hearty enough to stand up to the dressing. That said, I had no store-bought Caesar dressing, nor any tinned anchovies—a key ingredient for making Caesar dressing at home. 

Related: Best Caesar Salad with Crispy Parmesan

What I did have, though, was a bottle of fish sauce. And when I checked the ingredient list, I knew it would be the perfect substitute: it was made with just anchovies and sea salt. I carefully mixed in a mere quarter teaspoon with mayo, lemon juice, garlic, some black pepper and a pinch of kosher salt. The result? To my surprise, a perfectly traditional-tasting Caesar dressing—so convincing, in fact, I didn’t even bother to mention the substitute to my husband when I served it. When I made a similar salad for my family’s Feast of the Seven Fishes that Christmas Eve, I decided not to add anchovies to my shopping list but use my fish-sauce swap instead.

While I’m all for anchovies (and other tinned fish) getting their moment in the spotlight, aside from tuna, tinned fish aren’t exactly a staple in my pantry. Now when a recipe calls for anchovies—pasta puttanesca, a ragu, even beef stew—I find myself reaching for my bottle of fish sauce.

Related: 5 Reasons You Should Eat More Canned Fish, According to a Dietitian

Why Fish Sauce Is Such a Great Substitute for Anchovies

It makes sense that fish sauce would make a good substitute for anchovies (and vice versa!). Made by fermenting fish (or krill) and salt for a year to 18 months, fish sauce is salty, a little sweet and (yes) a little fishy. And anchovies are also traditionally cured in salt before they’re tinned, so most will have a similar salty (and funky) taste to fish sauce too. And depending on the fish sauce, yours may even be made with fermented anchovies like my go-to brand, Red Boat. 

Beyond similarities in flavor, I’ve found that fish sauce is more convenient to use in many pasta sauces and salad dressings as well. For one, a 2-ounce tin of anchovies contains about 2 ounces of fish, or about a dozen filets. But when a recipe calls for anchovies, you’ll likely only need to use one to three filets, leaving you with a bunch leftover and needing to be used within a few days for the best taste. Fish sauce, however, can last two to three years if kept in a cool, dark place. 

Related: 9 Things in Your Pantry You Should Probably Throw Away

How to Substitute Fish Sauce for Anchovies

While many fish sauces may be made with anchovies, that doesn’t mean these two ingredients can be substituted at a 1:1 ratio. Fish sauce typically has a stronger, more complex flavor than anchovies, so, when substituting, I like to add in fish sauce a little at a time. I start with about a ¼ to ½ teaspoon of fish sauce per anchovy in a recipe, then taste as I add to make sure the fish sauce is well balanced with the other ingredients. 

This substitute also works for anchovy paste—just taste as you slowly add, and keep in mind that anchovy pastes can be even higher in sodium. Speaking of which, if the recipe you’re using calls for additional salt or other ingredients that are high in sodium, or additional umami-packed ingredients like Worcestershire sauce (which is also made with anchovies!), I recommend tasting your dish before adding them, as fish sauce may have a stronger flavor than anchovies, as well as be (potentially) saltier. 

All that said, in a dish where anchovies are the star of the show, like an anchovy toast, or used as a topping like pizza, you wouldn’t want to try substituting fish sauce. But I do hope you’ll try my fish sauce swap next time you make Caesar dressing or pasta puttanesca—you can thank me later!

Read the original article on Eating Well.

2024-06-21T18:45:57Z dg43tfdfdgfd