Honey Glaze Sauce

Fried Fish Fillet

  • Cod Filletsliced 100.0 g
  • Knorr Chicken Seasoning Powder 1kg 1.0 g
  • Potato Starch 25.0 g
  • Egg White 15.0 g
  • Oil


  • Osmanthus Flower 1.0 g
  • Edible Flowers 1.0 g

Using different sauces and ingredients such as flowers, it's possible to reinterpret traditional recipes to layer additional flavours into the dish to appeal to the modern diner. 

Chef Dee Chan
Society of Chinese Cuisine Chefs (Singapore)



  1. Honey Glaze Sauce

    • Heat up wok, roast star anise and cinnamon till fragrant.
    • Add water, light soy sauce, dark soy sauce and Knorr Rock Honey Sugar Sauce. Bring to boil.
  2. Fried Fish Fillet

    • Mix egg whites and potato starch.
    • Coat the fish fillets with the potato starch and egg white mixture.
    • Fry the fish fillet in a wok for 3 minutes.  
  3. Plating

    • Heat up sauce and simmer until it thickens.
    • Add fried fish fillets and toss until well coates. Remove fish fillets and put in on plate.
    • Add osmanthus flower into the smoking gun. Smoke the fish for 2 mins.
    • Garnish with edible flowers and serve.