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Asian Style Whole Baked Blue Cod

Gather your family around the table for this tasty fish dish

  • Serves 4
  • 10 mins to prepare
  • 15 mins to cook
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The combination of Barker’s Red Pepper & Chilly Jelly, soy sauce, garlic and chopped coriander creates a fusion of full flavours!


  • 1 whole Blue Cod 1kg, scaled and gutted
  • Salt
  • 1 lemon, sliced
  • 2 Tbsp garlic, minced
  • 2 Tbsp ginger, minced
  • ½ cup (120g) butter, cubed
  • ½ cup low salt soy sauce
  • 2 Tbsp white vinegar
  • 1/4 cup water
  • 2 Tbsp sesame oil
  • 3 Tbsp Barker's Red Pepper & Chilli Jelly
  • Salt and pepper (optional)
  • 2 Tbsp Barker's Red Pepper & Chilli Jelly
  • A handful coriander, roughly chopped


  1. Pre-heat oven to 190 °C bake.  Prepare the fish by rinsing under cold water.  Pat dry with a paper towel.
  2. Place fish in a dish lined with baking paper. Rub salt all over whole fish.
  3. Stuff the fish cavity with lemon slices, half of the garlic, ginger and butter. Cover fish with baking paper and bake for 30-35 minutes. Check after 25 minutes to avoid overcooking.
  4. Meanwhile, in a saucepan heat soy sauce, vinegar, sesame oil, Red Pepper & Chilli Jelly, and the remaining ginger and garlic. Bring to a boil and season with salt and pepper to taste. Remove from heat and cool.
  5. Remove fish from oven and rest for 5 minutes. Pour sauce over the fish and garnish.

Recipe Tips

  • If Blue Cod is unavailable, Snapper can be used.
  • To avoid overcooking, always cook fish medium rare, as it continues to cook after you remove it from oven.
  • Squeeze a little fresh lemon juice to bring freshness and acidity to the dish

 For more inspirational Barker's recipes go to their website. Barker's of Geraldine Logo

Recipe by: Dianne McDonald

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