Shared recipe
Fresh Plum Hoisin Sauce
Serves 2 · 45 min · from William Gay
A glossy, sticky homemade hoisin built on just-picked plums — deep sweet-savoury balance with garlic, ginger and five-spice, far better than any jar.
Ingredients
Sauce
- 0.5 tspChilli flakes
- 1 tspChinese five-spice powder
- 4 tbspDark soy sauce
- 3 tbspRice vinegar
- 80 gSoft light brown sugar
Finish
- 1 pinchFine salt (optional)
- 1 tspToasted sesame oil
Aromatics
- 20 gFresh ginger
- 3Garlic cloves
Fruit
- 500 gFresh plums (just picked) (already have)
Method
- 1Halve the plums, discard the stones, and roughly chop the flesh (no need to peel).
- 2Put the plums in a medium saucepan with the grated garlic, grated ginger, soft brown sugar, dark soy sauce, rice vinegar, five-spice, chilli flakes and 100ml water.
- 3Bring to a lively simmer over medium heat, stirring until the sugar dissolves, then lower to medium-low.
- 4Cook uncovered for 20–25 minutes, stirring often, until the plums collapse into a thick, jammy pulp and the liquid looks syrupy.
- 5Take off the heat and blitz smooth with a stick blender (or cool slightly and use a jug blender) until completely silky.
- 6Return to a low heat and simmer 5–8 minutes more, stirring, until the sauce coats the back of a spoon in a thick, glossy sheet.
- 7Stir in the toasted sesame oil, taste, and adjust with a pinch more salt or a splash of vinegar if you want sharper edge.
- 8Cool completely, then decant into a clean jar. It thickens further as it chills; loosen with a teaspoon of water when using.