Halibut with Vietnamese BBQ Sauce

B.C. Halibut with Vietnamese BBQ Sauce

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

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.