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  • 140g Ling 10 x
  • Oil 50 ml
  • Chilli Paste 20 g

Yuzu Sauce


  • Burger buns 10 pc
  • Wakame (Japanese seaweed salad) 400 g
  • Mizuna lettuce 100 g
  1. Fish

    Smother the fish portions in KNORR Mixed Chilli Puree and oil, oven roast.
  2. Yuzu Sauce

    Combine KNORR Garde d'Or Hollandaise Sauce and yuzu juice.
  3. Burger

    Toast or grill the bun base and top. Fill with the ingredients. Order Your Free Sample Today