In a small sauce pan, add the honey, butter and garlic. Melt together on low heat. Careful not to burn it, as it should only take a min.
Next, squeeze the full lemon into the sauce and add the garlic and Thai pepper(s) to saute them slightly. Again, be careful, you do not need to leave this on the heat very long.
Last, I add the soy and Hoisen sauce. I add these last because I do not want the Hoisen sauce to cook down and be too diluted when I apply it to the fish.