Sweet chili sauce, soy sauce and Shaoxing wine give this halibut a flavorful sauce with a bit of sweetness!
Total Time: 30 minutes
Servings: 2


  • 2 Hickory Planks
  • 2 – 6 oz. pieces of Halibut
  • 4 Tbsp. Shaoxing Wine
  • 1 dash Soy Sauce
  • 2 cloves Garlic, finely crushed
  • 4 Tbsp. Sweet Chili Sauce
  • Rice, to serve

Chef's Tip

If Halibut isn’t available, you can substitute Flounder, Fluke or Striped Bass.

  1. Preheat a smoker to 225°F.
  2. Soak the hickory planks in hot water for at least 15 minutes.
  3. Combine the rice wine, soy sauce and minced garlic.
  4. Place a piece of halibut on each plank and baste with the sauce mixture.
  5. Smoke for 20 minutes. Baste with the sauce mixture every five minutes.
  6. Combine the sweet chili sauce with the remaining basting mixture, then baste the fish one final time and cook for an additional 5 minutes to set the sweet chili glaze.
  7. Serve with rice.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hickory Grilling Planks