Spicy Plum Dressing

Note from Cheri: The spicy, sweet, salty and sour components of this sauce would give an Asian touch to a variety of fried or grilled items. Chef Amy Ferguson-Ota used this dressing to accent Crisp Five Spice Chili Duck Breast, a Turnip Cake and a salad of curly endive at the Kea Lani Masters of Food and Wine Event in Maui. The proportions for the fish sauce yield a lot more than you will need for the plum dressing. You can cut the fish sauce recipe in half or just save the extra amount to use as an excellent Thai-style dipping sauce. Click here to read more about this fabulous event and Hawaii's Regional Cuisine, along with more terrific recipes.

Plum Dressing 4 oz. plum sauce 3 oz. lime juice (fresh) 3 oz. rice wine vinegar 3 oz. spicy fish sauce (recipe below) 2 oz. sugar 1 oz. sesame oil Spicy Fish Sauce 1/2 cup red wine vinegar 1/4 cup water 1/2 cup sugar 1/4 cup Tiparos fish sauce (or another brand from Thailand) 2+ Hawaiian chili peppers, minced (or substitute Thai chili peppers)

Mix fish sauce ingredients together. Adjust seasoning to your taste. Mix plum dressing ingredients until thoroughly blended, leaving any plum pieces intact.