Smoked Halibut Rangoons with Blueberry Sweet Chili Dipping Sauce

Inspired by one of our most popular dishes from our food truck days, these Smoked Halibut Rangoons with Blueberry Sweet Chili Sauce bring back a Kodiak Island Smokehouse customer favorite with a fresh twist.
Smoked Halibut Rangoons with Blueberry Sweet Chili Sauce are a unique, flavor-packed appetizer that showcases the rich, smoky taste of wild Alaska halibut. Creamy smoked gouda and cream cheese blend with tender halibut, while the tangy-sweet blueberry sauce offers a vibrant contrast. Whether served as a show-stopping party snack or an upscale starter, this boutique dish is a must-try for seafood lovers.

A rustic platter of golden smoked halibut Rangoons served with a small bowl of blueberry sweet chili dipping sauce, garnished with microgreens and chives on a wooden table.

Ingredients:

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

Instructions:

Make the Rangoons:
1️⃣ 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.
2️⃣ 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.
3️⃣ 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:
4️⃣ 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:
5️⃣ 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.
Back to blog