Description
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad is a vibrant and flavorful dish featuring tender haddock fillets marinated in a tangy, slightly spicy sauce. Paired with fragrant sticky jasmine rice and a refreshing crunchy salad of cabbage, carrot, cucumber, and fresh herbs, this recipe brings a balanced combination of textures and authentic Southeast Asian flavors in just 35 minutes.
Ingredients
Scale
For the Marinated Haddock
- 4 haddock fillets (6 oz each)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon sesame oil
- 1 teaspoon chili paste or sriracha (optional, for heat)
- Fresh cilantro, chopped (for garnish)
For the Sticky Rice
- 1 cup jasmine rice (or sticky rice)
- 1 1/2 cups water
- 1 teaspoon salt (optional)
For the Crunchy Salad
- 2 cups shredded cabbage (green or purple)
- 1 medium carrot, julienned
- 1 cucumber, julienned
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt and pepper, to taste
Instructions
- Prepare the Rice: Rinse the jasmine or sticky rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rice, 1 1/2 cups of water, and salt if using. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Make the Marinade: In a bowl, whisk together fish sauce, lime juice, rice vinegar, sugar, minced garlic, minced ginger, sesame oil, and chili paste or sriracha if you desire some heat. This marinade will infuse the haddock with vibrant flavors.
- Marinate the Haddock: Place the haddock fillets in a shallow dish and pour over the marinade. Let the fish marinate for about 10 minutes to absorb the flavors but not so long that the acid in the marinade begins to ‘cook’ the fish.
- Cook the Haddock: Heat a non-stick skillet or pan over medium heat. Add a small amount of oil if needed. Remove haddock from the marinade, reserving the marinade for later. Cook the fillets for about 3-4 minutes on each side until the fish is opaque and flakes easily with a fork. Baste with the reserved marinade during cooking for extra flavor and moisture.
- Prepare the Crunchy Salad: In a large bowl, combine shredded cabbage, julienned carrot, julienned cucumber, chopped mint, and chopped cilantro. In a small bowl, whisk together rice vinegar, sesame oil, sugar, salt, and pepper. Pour the dressing over the salad and toss well to combine just before serving to keep it crisp.
- Plate and Garnish: Serve the cooked haddock fillets over a bed of sticky rice with the crunchy salad on the side. Garnish the fish with fresh chopped cilantro and, if desired, a wedge of lime for extra zest.
Notes
- Jasmine rice is a good substitute for sticky rice if the latter is unavailable.
- Adjust the chili paste according to your spice preference or omit for a milder dish.
- Do not over-marinate the fish to prevent it from becoming mushy due to the acidic marinade.
- For a gluten-free version, ensure the fish sauce used does not contain wheat.
- Use fresh herbs for the salad and garnish to maximize flavors.
- The salad dressing can be made ahead but toss the salad just before serving to keep it crisp.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
