Versatile Manuka Honey Miso Glaze
A sticky, umami-rich glaze that lifts fish, chicken or roasted veg with a New Zealand Manuka honey finish
This quick Manuka honey miso glaze balances salty, sweet and umami for a glossy finish on grilled fish, roasted vegetables or pan-seared chicken. Using high-MGO Manuka honey gives the glaze a deep, floral sweetness and a sticky sheen popular on social media for quick weekday dinners and meal-prep.
Timing
Cook Time: PT10M
Prep Time: PT10M
Total Time: PT20M
Active Time: PT20M
Ingredients
120
g
Manuka honey
(Notes: Runny, MGO 400 (see Manuka details below); adjust to taste)
60
g
White miso paste
(Notes: Keeps flavour bright and adds umami)
60
ml
Tamari or light soy sauce
(Notes: Use tamari for gluten-free)
2
tbsp
Rice vinegar
(Notes: Adds brightness and balances sweetness)
1
tbsp
Toasted sesame oil
(Notes: For nutty depth)
2
cloves
Garlic
(Notes: Finely minced)
1
tsp
Fresh ginger
(Notes: Finely grated)
1
tsp
Chilli flakes
(Notes: Optional — adjust for heat)
1
tbsp
Cornflour
(Notes: Mixed with 2 tbsp water as slurry to thicken (optional))
1
tbsp
Toasted sesame seeds
(Notes: For finishing)
Instructions
Step 1
In a medium bowl whisk together white miso paste, tamari (or soy sauce), rice vinegar and toasted sesame oil until smooth and well combined.
Tip: White miso is milder and keeps the glaze lighter in colour and flavour.
Step 2
Add the minced garlic, grated ginger and chilli flakes to the bowl and fold through the mixture.
Tip: Grating ginger into the bowl gives a fresher, brighter flavour than pre-minced paste.
Step 3
Stir in the Manuka honey until fully incorporated and the mixture is glossy.
Tip: Warm the honey slightly if very thick so it blends smoothly; high‑MGO Manuka will have a pronounced floral note.
Step 4
Transfer the mixture to a small saucepan and heat over low–medium heat. Bring to a gentle simmer, stirring constantly so the glaze doesn't stick or burn.
Tip: Keep the heat low — boiling can change the honey's flavour and reduce the beneficial notes.
Timing: PT4M
Step 5
If you prefer a thicker glaze, mix the cornflour with 2 tablespoons of cold water to make a slurry, then whisk into the simmering sauce and continue to cook until slightly thickened.
Tip: Add the slurry a little at a time — the glaze thickens quickly.
Timing: PT2M
Step 6
Remove from the heat, stir in toasted sesame seeds and allow the glaze to cool for a few minutes before brushing over cooked fish, chicken or roast vegetables. Store any leftovers in a sealed jar in the fridge for up to 7 days.
Tip: Brush on towards the end of cooking to avoid burning the honey; reheat gently before using from the fridge.
Timing: PT4M