Steamed Blue Cod with Yum Yum Sauce

The freshest of fresh blue cod elevated in a luxurious ‘Yum Yum’ sauce. Recipe by Ganesh Raj created as part of the Best Foods Foodie Roadie, celebrating local producers.


Time of preparation

25 min

Cooking time

20 min


  • 400 grams blue cod
  • 2 thumbs ginger

Base Sauce

  • 4 tablespoons light soy sauce
  • 2 tablespoons xiao xing wine
  • 2 tablespoons water
  • 1 teaspoon white sugar

Garlic Oil

  • 8 cloves garlic chopped
  • 2 tablespoons rice bran oil

Yum Yum Sauce

  • 2 cups Best Foods mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon butter, melted
  • 1 tablespoon tomato paste
  • 1/2 teaspoon paprika
  • Dash of water
  • salt to taste
  • Chinese chives to garnish

Recipe Directions

  1. Preheat oven to 200-230 degrees on grill.

  2. Clean the fish well. Cut into pieces that are about 5cm long and 3cm wide. Make sure the heights are similar to ensure even cooking.

  3. Cut the ginger into flats and place as a base in the bottom of the steaming basket.

  4. Place the fish pieces on top of the ginger pieces.

  5. In a wok, boil 2 cups of water. Place the steamer in the wok, put the lid on the steamer and let each batch of fish cook for between 3-5 mins. Repeat until all the fish is cooked.

  6. Heat a pan over a medium heat. Combine the base sauce ingredients in the pan and warm through. Once the sugar is dissolved and the wine is cooked out, the sauce is ready. 1 min on a medium heat should be fine.

  7. Once the fish is done, remove it and place it on a plate to rest for about a minute. Pour out any resting juices.

  8. Whisk together all ingredients for the Yum Yum sauce and set aside.

  9. Fry the chopped garlic in the rice bran oil to create garlic oil. Once the garlic is golden brown, tip the garlic oil into a bowl and set aside.

  10. Line a baking tray with baking paper. Place the fish pieces on the tray, evenly spaced apart.

  11. Place 1 Tbsp of Yum Yum sauce on top of each piece of Fish. Place the fish in the oven. Watch it. Once the Yum Yum sauce starts to bubble, pull the tray of fish out of the oven.

  12. In four serving bowls, ladle the base sauce in the middle. Place pieces of fish gently on the sauce.

  13. Drizzle the garlic chips and garlic oil over the mayo on the fish.

  14. Gently garnish the very top of the Yum Yum sauce with some finely chopped chives and serve.