Several recipe commenters provided common alternatives to the 2 anchovy filets including Worcestershire sauce and fish sauce from Southeast Asia.
As the author headnote indicates, the anchovies are there to provide umami. The U.S. version of Lea & Perrins Worcestershire sauce contains anchovies (it's right there in the ingredient list).
The cuisines of this world have plenty of fish pastes, most of those would work. You could also rehydrate dried fish or shrimp; I occasionally add those to some preparations.
For meat stews (including my Texas-style beef chili) I always add a little Worcestershire and/or Asian fish sauce. If I have some leftover dashi languishing in the fridge, I'll add that as well to replace some of the stock/water.
Just briefly skimming through some of the recipe comments, I'd be a bit wary about the red wine vinegar. I'd probably add half of what the recipe calls for, taste, and decide whether it needs anymore toward the end. Better to get it right rather than trying to fix a problem and acidity is difficult to neutralize.
1 anchovy needs about 1/2 tsp paste as a replacement (per thekitchn) https://www.thekitchn.com/when-to-buy-canned-anchovies-and-when-to-buy-anchovy-paste-instead-233760 On the whole, I find a small bit of anchovy flavor (whether from paste, fish sauce or even Worcestershire sauce) helps many dishes when there are no little anchovy fishes in the pantry.
I used one tea spoon of anchovy paste and I was perfect. On my first batch I used two tea spoons and the fish taste was present but when using only one tea spoon It came out perfect!
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4 Comments
As the author headnote indicates, the anchovies are there to provide umami. The U.S. version of Lea & Perrins Worcestershire sauce contains anchovies (it's right there in the ingredient list).
The cuisines of this world have plenty of fish pastes, most of those would work. You could also rehydrate dried fish or shrimp; I occasionally add those to some preparations.
For meat stews (including my Texas-style beef chili) I always add a little Worcestershire and/or Asian fish sauce. If I have some leftover dashi languishing in the fridge, I'll add that as well to replace some of the stock/water.
Just briefly skimming through some of the recipe comments, I'd be a bit wary about the red wine vinegar. I'd probably add half of what the recipe calls for, taste, and decide whether it needs anymore toward the end. Better to get it right rather than trying to fix a problem and acidity is difficult to neutralize.
Best of luck.
https://www.thekitchn.com/when-to-buy-canned-anchovies-and-when-to-buy-anchovy-paste-instead-233760
On the whole, I find a small bit of anchovy flavor (whether from paste, fish sauce or even Worcestershire sauce) helps many dishes when there are no little anchovy fishes in the pantry.
Thank you so much!