Smoked Halibut Rangoons with Blueberry Sweet Chili Dipping Sauce

For the Rangoons (makes ~20):

• 4 oz. smoked halibut, flaked
• 6 oz. cream cheese, softened
• 3 oz. smoked gouda, shredded
• 2 tablespoons finely chopped green onion or chives
• ½ teaspoon lemon zest
• ¼ teaspoon garlic powder or ½ teaspoon Dijon mustard (optional)
• Salt and pepper, to taste
• 20 wonton wrappers
• Water, for sealing
• Neutral oil (avocado or canola), for frying

For the Blueberry Sweet Chili Sauce (~1 cup):

• 1 cup blueberries (fresh or frozen)
• ¼ cup rice vinegar
• 2 tablespoons honey (or more to taste)
• 1 tablespoon lime juice
• 1 teaspoon soy sauce
• 1 small garlic clove, minced
• ½ teaspoon grated fresh ginger
• ½ teaspoon red pepper flakes (adjust to taste)
• Pinch of salt

Make the Rangoons:

1. In a bowl, combine the flaked smoked halibut, cream cheese, smoked gouda, green onion, lemon zest, garlic powder (or Dijon), salt, and pepper. Mix until smooth and evenly blended.
2. Lay out wonton wrappers. Place 1 teaspoon of filling in the center of each. Lightly brush the edges with water, then fold into a triangle or a traditional rangoon shape, pressing to seal and removing any air pockets.
3. Heat 1–2 inches of oil in a deep pan over medium heat (about 350°F). Fry the Rangoons in batches until golden and crispy, about 2–3 minutes per side. Drain on paper towels.

Make the Blueberry Sweet Chili Sauce:

1. In a small saucepan, combine all sauce ingredients. Bring to a simmer over medium heat and cook, stirring occasionally, until the blueberries break down and the sauce thickens slightly (about 10–12 minutes). For a smoother sauce, blend or strain; for a rustic feel, leave as is. Adjust sweetness and heat to taste.

Serve:

Arrange Rangoons on a platter and drizzle with sauce, or serve the sauce on the side for dipping. Garnish with microgreens or chives for an elevated finish.