Bang Bang Halibut with Crispy Rice

Name: Bang Bang Halibut with Crispy Rice
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 2 packs of Northwest Pacific Halibut; 1 cup panko; 1 cup ap flour; 3 eggs, beaten; 1 cup Thai sweet chili sauce; 4 cups canola oil; CIlantro; 1 ½ cups sushi rice (prepare the day before); 8 cups cold water; ¼ cup kosher salt; 1 cup mayonnaise; 2 tbsp Thai sweet chili sauce; 1 tbsp Sriracha hot sauce; 1 tsp rice vinegar; 2 tsp sea salt; 1 tsp onion powder; 1 tsp garlic powder; ½ tsp paprika; ½ tsp Chinese five spice

Author

Chad Montano

Servings

10 to 12

Prep Time

1 hour

Cook Time

30 minutes

Protein

65 g/serving

Crispy, saucy, and packed with flavor, this halibut crispy rice platter is a showstopper from the first bite. Tender halibut is lightly brined, seasoned, and fried until golden, then tossed in sweet chili sauce for the perfect balance of heat and sweetness. It’s layered over crunchy pan-fried sushi rice and finished with a drizzle of creamy bang bang sauce and fresh cilantro. Whether you’re serving it as a crowd-pleasing appetizer or a main dish with serious crunch, this recipe delivers bold textures and restaurant-worthy flavor at home.

Ingredients

2 packs of Northwest Pacific Halibut
1 cup panko
1 cup ap flour
3 eggs, beaten
1 cup Thai sweet chili sauce
4 cups canola oil
CIlantro
1 ½ cups sushi rice (prepare the day before)

For the Fish Brine

8 cups cold water
¼ cup kosher salt

For the Bang Bang Sauce

1 cup mayonnaise
2 tbsp Thai sweet chili sauce
1 tbsp Sriracha hot sauce
1 tsp rice vinegar

For the Fish Rub

2 tsp sea salt
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
½ tsp Chinese five spice

Directions

Cook sushi rice according to package directions. Once cooked, spread it evenly onto a baking tray lined with plastic wrap. Cover and place in the fridge overnight.
To a bowl, add all the ingredients for the bang bang sauce. Mix well, taste and adjust seasoning as needed. Place in the refrigerator.
To a large bowl, add 8 cups of cold water with ¼ cup kosher salt. Mix well with a whisk then add fish filets. Brine for 10 minutes then remove and pat dry with a paper towel.
With a sharp knife, cut the filets in ½ length wise then into 1 inch cubes. Add all the ingredients for the fish rub to a bowl and mix well. Season the fish with the rub and place on a tray and set to the side.
Grab 2 bowls. To one bowl add beaten eggs. To the other bowl combine the panko, flour, and a good pinch of salt. Add each piece of fish to the egg wash then the panko mix. Coat well and then place on a wire rack until ready to fry.
Heat a cast iron skillet or large pan to medium high heat. Add the cooking oil and heat it up to 375°F. Drop each piece of fish into the oil carefully, work in batches and don’t overcrowd the pan. Cook for 3 to 4 minutes rotating a few times until golden brown. Remove and place on a tray with a cooling rack.
Remove the rice from the refrigerator. Cut into 3x3 inch squares. Fry in the same pan with oil at 400°F for 3 to 4 minutes until crispy and golden brown. Season with a pinch of salt.
Add 1 cup of Thai sweet chili sauce to a bowl. In small batches, add fried fish to the sauce and coat evenly. To a large plate, add the crispy rice, bang bang sauce, the fish, and cilantro. Enjoy!

Recipe Note

Author Bio

He goes by the alias “Brie Willy” to protect his true identity from hungry guests ready to storm his house for dinner. Chad Montano is a passionate home cook with a serious love for food. He finds joy in cooking and bringing people together around the table to share great meals and meaningful stories. What started as a passion has evolved into a full-time career, as Chad now channels his love for food into content creation—working as a professional photographer alongside some of the best brands in the food and hospitality industry.