B.C. Halibut with Vietnamese BBQ Sauce Recipe

This B.C. Halibut with Vietnamese BBQ Sauce recipe brings together the clean, delicate flavour of West Coast halibut with the bold, aromatic intensity of Vietnamese-inspired barbecue sauce. Featured on Bring on the Karbs, Erica and Josh Karbelnik create a fusion dish that highlights the harmony between fresh Canadian seafood and Southeast Asian flavour profiles.

The halibut is lightly grilled and glazed with a deeply flavourful sauce made from hoisin, fish sauce, lemongrass, garlic, maple syrup, and coriander seed. A touch of caramel adds depth and sweetness, while fresh herbs and smoky infusion elevate the dish with complexity and aroma.

The Inspiration

This dish is inspired by the meeting point of two distinct culinary worlds: the pristine seafood traditions of British Columbia and the bold, aromatic street food flavours of Vietnam. Halibut, a prized West Coast fish known for its mild, flaky texture, serves as the perfect canvas for strong, layered sauces.

For the North Meets South episode of Bring on the Karbs, Erica and Josh Karbelnik explore how Southeast Asian flavour techniques can enhance Canadian ingredients. The Vietnamese-style BBQ sauce draws on classic elements such as lemongrass, fish sauce, and chili, balanced with maple syrup and caramel for a subtle nod to North American sweetness.

The addition of smoke introduces another layer of depth, mimicking traditional barbecue techniques while enhancing the complexity of the sauce. Fresh herbs like cilantro and mint bring brightness, ensuring every bite feels fresh, vibrant, and balanced.

Ingredients

• 2 .5 oz portions halibut
• 1/2 cup (120ml) sugar
• 1/4 cup (60ml) water
• 1/2 cup (120ml) hoisin sauce
• 2 cloves garlic
• 2 tbsp (29.6ml) fish sauce
• 2 tbsp (29.6ml) lime juice
• 2 lemongrass stalks
• 2 tbsp (29.6ml) maple syrup
• 2 tbsp (29.6ml) coriander seed
• 1 red Thai chili
• 1 bunch cilantro
• 1 bunch mint
• Hickory wood chips for smoke gun

Method

• Whack lemongrass with the back of your knife to break up the fibers and release the flavor.
• In a pot add sugar and water and cook until it forms a dark caramel. Add hoisin, garlic, fish sauce, coriander seed, chili, 2 lemongrass, and maple syrup and cook on medium heat for about 10 minutes.
• Place sauce in bowl and cover with plastic wrap  With a smoke gun smoke sauce and let sit for 15 minutes.
• Rub fish with oil and place on a hot grill. Brush sauce on fish while cooking.
• Serve garnished with picked herbs.

Serving Suggestions

This B.C. Halibut with Vietnamese BBQ Sauce is best served as a centerpiece for a vibrant, fusion-style dinner. Pair it with steamed jasmine rice, coconut rice, or lightly seasoned vermicelli noodles to soak up the rich, smoky glaze. For added texture and freshness, serve alongside quick-pickled vegetables, cucumber salad, or a citrus-dressed slaw that complements the bold sauce.

For entertaining, plate the halibut on a wide serving dish and drizzle extra BBQ sauce over top just before serving. Fresh herbs should be added generously to enhance aroma and visual appeal. A chilled Sauvignon Blanc, Riesling, or light lager pairs beautifully with the sweet, smoky, and savory elements of the dish. This recipe also works well for outdoor grilling occasions where bold flavours and shared plates take centre stage.

Final Thoughts

This B.C. Halibut with Vietnamese BBQ Sauce recipe captures the essence of fusion cooking by combining clean West Coast seafood with the bold, layered flavours of Vietnamese cuisine. The smoky caramelized sauce, fragrant lemongrass, and fresh herbs transform simple grilled halibut into a vibrant and memorable dish.

As featured on Bring on the Karbs, Erica and Josh Karbelnik continue to showcase how global influences can come together in creative and unexpected ways. Their approach celebrates both tradition and innovation, resulting in dishes that feel fresh, exciting, and deeply flavourful.

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