I think the safe answer for this recipe is to leave it out.
I'm a big fan of adding umami or a depth of savory flavors to food as long as they all play well together.
The old school vegetarian substitute for anchovies and fish sauce in thai cooking was either a blend of chopped oil-cured olives and seaweed (nori) or red miso paste. The not that new "hot"ingredient for vegetarian pantries is umeboshi paste which is madefrom pickled
plums. I have a habit of putting a spoon of red miso paste in
most tomato sauces or red wine sauces.
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I'm a big fan of adding umami or a depth of savory flavors to food as long as they all play well together.
The old school vegetarian substitute for anchovies and fish sauce in thai cooking was either a blend of chopped oil-cured olives and seaweed (nori) or red miso paste. The not that new "hot"ingredient for vegetarian pantries is umeboshi paste which is madefrom pickled
plums. I have a habit of putting a spoon of red miso paste in
most tomato sauces or red wine sauces.