Sauces, pastes & condiments · Soy & fermented sauces

Hoisin sauce

Thick, sweet and spiced Chinese bean sauce served with Peking duck and used in glazes and stir-fries.

Also called: hoisin, haixian jiang

What it is

A dark reddish-brown sauce made from fermented soybean paste, sugar, vinegar, garlic, chilli and spices such as five-spice. Despite the name ('seafood' in Cantonese) it contains no seafood. It is sweeter and more spiced than oyster sauce and thicker than soy sauce.

How it’s used

Served with Peking duck and pancakes
Glazing char siu, ribs and chicken wings
Stir-fry and noodle sauces
Dipping sauce for spring rolls and Vietnamese pho add-in

Characteristics

Taste: Sweet, salty and tangy, with garlic and warm spice.
Texture: Thick, smooth and jammy.
Appearance: Glossy, very dark reddish-brown.
When cooked: High sugar content means it caramelises fast; brush on near the end of roasting or grilling.
Sold as: paste
Cooking uses: Mainly a seasoning, Commonly cooked, Suitable for grilling
Common in: Chinese, Cantonese, Vietnamese, Hong Kong

Storage

Refrigerated. Refrigerate after opening; keeps well for months if a clean spoon is used.

Diet, allergens and safety

Contains Soy. May contain Wheat, Gluten, Sesame — check the label.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free (check label)
Nut-free
Soy-free
Caffeine-free

Contains soy; may contain wheat/gluten and sesame. Check labels.

Nutrition per 100 g

Energy: 220 kcal
Protein: 3.31 g
Carbohydrate: 44.08 g
Fat: 3.39 g
Fibre: 2.8 g
Sugars: 27.26 g

USDA FoodData Central: Sauce, hoisin, ready-to-serve.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Sweet bean sauce (tianmianjiang) — Closest match for Peking duck; add a pinch of five-spice and a little sugar.
Oyster sauce — In stir-fries, with a little honey and soy; not suitable for vegetarians.