Recipe created by Rick Moonen
August 24, 2011
Sweet, spicy and thick, hoisin sauce is often referred to as Chinese barbecue sauce or seafood sauce (though it's made with soybeans).
I kick up the sweetness quotient by adding honey and thin the sauce with lime juice for a bit of tang.
This quick glaze turns a simple piece of grilled or sautéed fish into something special. Brush it on as soon as the fish is cooked.
Makes 1/4 cup
2 Tbsp hoisin sauce
Juice of 1/2 lime
1 tsp honey
1 small garlic clove, minced or put through a press
1 Tbsp minced fresh cilantro
Stir the hoisin, lime juice, honey, garlic, and cilantro together in a small bowl. Season with salt.
This can sit on the counter for a couple of hours; or store it, covered, in the refrigerator for 3 days.