• Preheat the smoker to 225 degrees F (120 degrees C).

Seasoned Rice

• In a saucepan wash/rinse the rice 3 times.
• Cover the rice with enough water to be one knuckle above the level of the rice. Sprinkle with the bell pepper flakes.
• Bring the water to a boil over moderate heat with a lid on. As soon as it boils remove from the heat and put aside and leave for the rice to absorb the water.

Planked Halibut

• Soak the hickory planks for an hour, or if in a rush at least 15 minutes.
• Create the marinade in a bowl by combining the Shaoxing rice wine, soy sauce, and garlic.
• Place a piece of Halibut on top of each plank towards one end then baste with the marinade. Place in the preheated smoker and cook for 25 minutes basting every 5 minutes.
• Combine the remaining marinade with the sweet chili sauce.
• Glaze the Halibut with the sweet chili sauce mixture and smoke for an additional 5 minutes to set.

To Serve

• Place the cooked rice in a small bowl or cup then turn out on the plank to create a mound. Serve the whole plank topped with the sweet chili Halibut and rice.