1 lb edamame (shelled, pre-boiled, ready-to-eat)
2 Tbsp hoisin sauce
1 tsp soy sauce (I use reduced-sodium)
1 tsp sriracha
1 tsp agave nectar
2 tsp fish sauce
Juice of 1/2 lime
Defrost the edamame, if necessary, and place in a mixing bowl. In a small jar with a tight-fitting lid, combine remaining ingredients. Shake the jar well, then taste the sauce and adjust the seasoning with more lime, or more agave, as needed. Pour over the edamame, toss well, and allow to sit at room temperature for up to two hours before serving. Toss occasionally to distribute the sauce, which will naturally settle to the bottom of the bowl.