Sweet and Sour Fish Barbecue Sauce

The original recipe came from Food & Drink Summer 2011 - but I tweaked it a bit.  It works great on fish (I used it on Salmon) but could also be used for chicken.

1 cup hoisin sauce (I used 3/4 cup hoisin and 1/4 cup garlic marinade)
1/2 cup rice wine vinegar or balsamic vinegar (I used 1/4 cup each)
1/4 cup soy sauce
1/4 cup tomato paste
1 tbsp freshly grated ginger (do not substitute powder unless you absolutely have to)
2 garlic cloves, minced

1. Place ingredients in a small saucepan and stir to mix.  Bring to a gentle boil over medium.  Simmer, stirring occasionally until flavours infuse and sauce thickens slightly, from 15 to 20 minutes.  If making ahead, cover and refrigerate until ready to use.  Sauce will keep well for up to 1 week.

Makes 2 cups - enough for 8 to 12 fish fillets

GRILLING INSTRUCTIONS

Brush barbecue sauce over fish.  Barbecue over medium heat until knife inserted into thickest part of fish comes warm, about 12 minutes.  Carefully turn halfway through.