Description
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad is the perfect blend of bold flavors and refreshing textures. Tender haddock is marinated in a fragrant mix of fish sauce, lime juice, garlic, and ginger, then pan-seared to golden perfection. Served with soft, comforting sticky rice and a crisp, herb-infused salad, this dish is both satisfying and light. Whether you’re new to Vietnamese cuisine or a longtime fan, this meal is easy to make yet feels elegant and restaurant-worthy.
Ingredients
For the Haddock:
- 2 haddock fillets
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
For the Sticky Rice:
- 1 ½ cups glutinous rice
- 2 cups water
- ½ cup coconut milk (optional, for extra richness)
For the Crunchy Salad:
- 1 cup cabbage, shredded
- 1 medium carrot, julienned
- ½ cucumber, thinly sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh Thai basil leaves, chopped
- ¼ cup crushed peanuts
For the Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon chili flakes (optional, for heat)
- 1 clove garlic, minced
Instructions
Step 1: Marinate the Haddock
- In a small bowl, whisk together garlic, ginger, fish sauce, soy sauce, honey, lime juice, and vegetable oil.
- Coat the haddock fillets with the marinade and let them sit for at least 30 minutes (or up to 2 hours for deeper flavor).
Step 2: Prepare the Sticky Rice
- Rinse the glutinous rice under cold water until the water runs clear.
- Soak the rice for at least 2 hours (or overnight for best results).
- Drain and steam the rice using a bamboo steamer or rice cooker until tender.
- If using coconut milk, stir it into the rice once cooked for a creamy, fragrant finish.
Step 3: Make the Crunchy Salad
- In a large bowl, combine shredded cabbage, julienned carrot, sliced cucumber, and fresh herbs.
- In a separate bowl, whisk together rice vinegar, fish sauce, lime juice, honey, chili flakes, and minced garlic.
- Drizzle the dressing over the salad and toss well to combine.
Step 4: Cook the Haddock
- Heat a non-stick pan over medium heat and add a small amount of oil.
- Sear the marinated haddock for 3-4 minutes on each side until golden brown and flaky.
- Drizzle any remaining marinade over the fish while cooking for extra flavor.
Step 5: Assemble and Serve
- Spoon a portion of sticky rice onto each plate.
- Place the seared haddock on top and serve the crunchy salad on the side.
- Garnish with crushed peanuts and extra fresh herbs for a vibrant, aromatic finish.
Notes
- Soaking the Rice: Soaking the glutinous rice for a few hours ensures a soft, sticky texture.
- Marinating Time: The longer you marinate the haddock, the deeper the flavors will be.
- Spice Level: Adjust the chili flakes in the dressing to suit your heat preference.
- Storage Tips: Leftover haddock can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Searing, Steaming
- Cuisine: Vietnamese, Southeast Asian