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Old 01-11-2014, 06:54 PM   #11
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The anchovy paste I substituted appeared to work with tonight's dish. No fishy overtones.

Thanks, all, for the insights.


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Old 01-21-2014, 11:05 AM   #12
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Originally Posted by jennyema View Post
Yes. That's pretty much what I thought it was. A thick sauce, water, anchovies and some spices. It's cloudy and not clear

It really doesn't taste like fish sauce, but I imagine you could use that too.

The anchovy syrup I bought was like thick, concentrated fish sauce -- dark, clear and strong
It could be left out. It isn't an ingredient in all pork pie recipes. The famous Melton Mowbray pork pie has anchovy essence in it but only enough to enrich the flavour and not enough to make it taste fishy

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