Manuka Honey Citrus-Soy Glaze
Sticky, tangy Manuka glaze for fish, pork or roasted veg
A versatile, social-media-friendly glaze that pairs New Zealand Manuka honey with citrus and soy for a glossy, sticky finish. Perfect for brushing onto salmon, pork or roasted vegetables — quick to make and trending for its bright flavour and clean ingredients.
Timing
Cook Time: PT12M
Prep Time: PT8M
Rest Time: PT5M
Total Time: PT25M
Active Time: PT15M
Ingredients
1/3
cup
Manuka honey
(Notes: UMF 10 (Comvita), room temperature)
1/4
cup
light soy sauce
(Notes: or tamari for gluten-free)
2
tbsp
rice vinegar
(Notes: or apple cider vinegar)
1
tbsp
fresh lime juice
(Notes: zest reserved for finishing)
1
tbsp
fresh ginger
(Notes: finely grated)
1
clove
garlic
(Notes: minced)
1
tsp
sesame oil
1/2
tsp
chilli flakes
(Notes: adjust to taste)
1
tsp
cornflour
(Notes: for slurry)
2
tbsp
cold water
(Notes: for cornflour slurry)
pinch
salt
(Notes: if needed — soy is already salty)
Instructions
Step 1
Combine the Manuka honey, soy sauce, rice vinegar, lime juice, grated ginger, minced garlic, sesame oil and chilli flakes in a small bowl and whisk until smooth.
Tip: Warm honey mixes more easily; if your Manuka is quite firm, loosen it briefly in a bowl set over hot water.
Step 2
Pour the mixture into a small saucepan and bring to a gentle simmer over medium-low heat, stirring to dissolve and marry flavours.
Tip: Keep the heat low — high heat will burn the honey and make the glaze bitter.
Timing: PT6M
Step 3
Mix the cornflour with 2 tbsp cold water to make a smooth slurry, then whisk it into the simmering glaze. Continue to simmer for 1–2 minutes until the sauce thickens to a brushable consistency.
Tip: If the glaze gets too thick when cooled, thin with a splash of water or extra lime juice.
Timing: PT2M
Step 4
Remove from the heat and stir in a little lime zest. Let the glaze cool for 5 minutes to thicken slightly — it will become glossy and sticky as it rests.
Tip: Cooling also mellows the sharpness of the vinegar and lifts the honey flavour.
Timing: PT5M
Step 5
Brush generously over grilled or oven-roasted salmon, pork belly, chicken or roasted vegetables in the final 2–3 minutes of cooking. Reserve a little to serve on the side for drizzling.
Tip: For a sticky finish, apply one layer, return to the heat for a minute, then apply a second coat just before serving.
Step 6
Store any leftover glaze in a sterilised jar in the fridge for up to 10 days. Rewarm gently before using.
Tip: Label the jar with the date. Use within 10 days to keep the flavour bright.