If you’re craving a dish that bursts with fresh flavors, satisfying textures, and a touch of something exotic, then you’re going to adore this Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe. This meal brings together tender, marinated haddock that’s perfectly seared, alongside fluffy, subtly sweet sticky rice, and a vibrant, refreshing salad that adds just the right crunch. Each bite is an invitation to savor a balance of salty, tangy, and aromatic notes that truly capture the essence of Vietnamese cooking without any fuss. It’s a dish that feels special but is surprisingly easy to whip up on any busy weeknight or whenever you want to impress without the stress.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to this recipe’s magic. Each one plays a crucial role, from building bold, balanced flavors to contributing contrasting textures and bright colors that make the dish so delightful to eat and look at.
- 4 haddock fillets (about 5–6 oz each): A firm, flaky white fish perfect for soaking up the marinade flavors and holding its shape in the pan.
- 1 tablespoon fish sauce: Adds authentic umami depth and a distinct savory punch essential to Vietnamese cooking.
- 1 tablespoon soy sauce: Brings saltiness and enriches the marinade’s complexity.
- 1 tablespoon lime juice: Provides fresh acidity that brightens all the flavors and tenderizes the fish.
- 2 teaspoons brown sugar: Balances the tart and salty elements with a gentle caramel sweetness.
- 1 clove garlic (minced): Infuses aromatic warmth that pairs beautifully with ginger and fish sauce.
- 1 teaspoon grated ginger: Adds zing and a subtle spicy note that lifts the marinade.
- 1 tablespoon vegetable oil: For searing the haddock to achieve that gorgeous golden crust without sticking.
- 1 cup jasmine or glutinous rice (for sticky rice): Forms the luscious base with a perfect sticky texture to complement the fish.
- 1 ¼ cups water: The ideal amount to cook the rice just right without drying it out.
- 1 small cucumber (thinly sliced): Adds cool, crisp freshness to the crunchy salad.
- 1 cup shredded carrots: Offers natural sweetness and vibrant color to the salad mix.
- 1 cup shredded cabbage: Brings a satisfying crunch and subtle earthiness to balance the salad flavors.
- 2 tablespoons rice vinegar: Delivers tanginess that ties the salad ingredients together beautifully.
- 1 teaspoon sesame oil: Infuses a toasty, nutty aroma that makes the salad truly sing.
- 1 teaspoon sugar: Just enough sweetness to mellow the vinegar’s sharpness.
- Pinch of salt: Enhances and balances all the flavors in the salad.
- 1 tablespoon chopped fresh cilantro: Offers a bright, herbal punch as a finishing touch.
- 1 tablespoon chopped roasted peanuts (optional): Adds a delightful crunchy texture and extra nuttiness for garnish.
- Lime wedges (for serving): Perfect for squeezing over the dish to add zesty freshness right before eating.
How to Make Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
Step 1: Prepare the Sticky Rice
The secret to ideal sticky rice starts with rinsing the rice thoroughly until the water runs clear, washing away excess starch that can make it gummy. Then, cooking the rice gently with 1 ¼ cups of water ensures it absorbs just enough moisture to become tender and glutinous without being mushy. After cooking, letting it rest covered off the heat helps the grains settle and develop that perfect chewy texture.
Step 2: Marinate the Haddock
While the rice is cooking, whisk together fish sauce, soy sauce, lime juice, brown sugar, minced garlic, and grated ginger. This marinade is where the magic happens—each element combines to infuse your haddock with tangy, savory, sweet, and aromatic notes that are truly irresistible. Pat the fillets dry so they soak up the flavors completely, then let them rest in the marinade for 10 to 15 minutes to maximize that delicious punch.
Step 3: Sear the Haddock
Heat vegetable oil in a nonstick skillet over medium heat. Carefully remove the fillets from the marinade (save the leftover marinade to drizzle if you like) and sear them for about 3 to 4 minutes per side. You’re aiming for a lightly browned crust with moist, flaky flesh inside—the hallmark of perfectly cooked haddock that’s tender but stands up to the accompanying sticky rice and bold salad.
Step 4: Toss the Crunchy Salad
Combine thinly sliced cucumber, shredded carrots, and cabbage in a bowl. Dress the salad simply with rice vinegar, sesame oil, sugar, and a pinch of salt. This dressing brightens and enhances the natural sweetness and freshness of the vegetables while adding a gentle tang and subtle nuttiness. Toss everything well so every bite delivers that refreshing crispness as a vibrant counterpoint to the warm fish and rice.
How to Serve Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
Garnishes
Finishing touches elevate the dish to next-level appeal. Scatter chopped fresh cilantro across the fish and rice for a burst of herbal brightness. Sprinkle some chopped roasted peanuts on top if you want extra crunch and a nutty kick. And never underestimate the power of a lime wedge—squeezing fresh lime juice over the entire plate right before eating wakes up all the flavors beautifully.
Side Dishes
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe is a meal in itself, but if you want to round it out, light Asian-inspired sides work best. Think steamed or stir-fried greens like bok choy or gai lan, or a simple miso soup to soothe and balance the palate. These sides keep the meal fresh, wholesome, and balanced without overshadowing the star ingredients.
Creative Ways to Present
If you’re hosting and want to impress, serve the sticky rice molded neatly into small bowls and inverted onto plates for attractive rice domes. Arrange the seared haddock fillets elegantly alongside, topped with the crunchy salad in a neat pile or even in small side bowls. Garnish thoughtfully with cilantro, peanuts, and lime wedges placed just so. This shows off the vibrant colors and textures, making the meal as visually inviting as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to two days. To maintain optimal flavor and texture, store the fish, rice, and salad separately if possible. This prevents the salad from wilting and the rice from drying out.
Freezing
While the haddock and rice can be frozen separately, the salad is best enjoyed fresh and should not be frozen as the vegetables will lose their crispness. Freeze the fish fillets before cooking to retain freshness, but once cooked, it’s best to skip freezing to preserve the texture. Frozen rice can be reheated, but expect it to soften slightly more than fresh.
Reheating
To reheat, gently warm the fish in a skillet over low heat or in the oven to avoid drying it out. Sticky rice heats well in the microwave with a damp paper towel over the top to maintain moisture. Keep the crunchy salad chilled and toss it fresh before serving to keep that essential texture and brightness.
FAQs
Can I use other types of fish for this recipe?
Absolutely! Cod, snapper, or any firm white fish will work wonderfully as substitutes. The marinade and cooking method are forgiving and designed to bring out the best in similar types of fish.
Is this recipe spicy?
As written, this recipe is mild and fresh, but you can easily add sliced fresh chili to the marinade or toss some chili slices into the salad if you prefer a spicy kick.
What’s the difference between jasmine rice and glutinous rice here?
Jasmine rice will be fragrant and slightly sticky but not as dense, while glutinous rice creates that traditional very sticky, chewy texture. Both are delicious with the dish, so pick your favorite texture!
Can I prepare any parts of this recipe ahead of time?
Yes! You can marinate the haddock a few hours ahead, and prepare the sticky rice in advance. Make the salad just before serving for the best crunch and freshness.
Is this recipe gluten-free?
It can be, as long as you use gluten-free soy sauce. All the other ingredients are naturally gluten-free, making this a great choice for gluten-sensitive eaters.
Final Thoughts
Cooking this Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe is like taking a quick trip to vibrant Vietnamese street food markets right in your own kitchen. It’s fresh, balanced, and bursting with flavors and textures that will make every bite memorable. Whether you’re cooking for family, friends, or just yourself, this recipe is a guaranteed winner that’s both impressive and approachable. Give it a try—you might just find your new favorite weeknight meal!
Print
Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad is a vibrant and well-balanced main course featuring tender marinated haddock fillets seared to perfection and served alongside fragrant sticky jasmine rice and a refreshing, tangy cucumber, carrot, and cabbage salad. The dish is enhanced with a flavorful marinade of fish sauce, soy sauce, lime, and ginger, delivering authentic Asian flavors that are light yet satisfying, ideal for a wholesome dinner.
Ingredients
Haddock and Marinade
- 4 haddock fillets (about 5–6 oz each)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
Sticky Rice
- 1 cup jasmine or glutinous rice
- 1 ¼ cups water
Crunchy Salad
- 1 small cucumber, thinly sliced
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Pinch of salt
Garnish
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped roasted peanuts (optional)
- Lime wedges for serving
Instructions
- Prepare the Sticky Rice: Rinse the jasmine or glutinous rice thoroughly under cold running water until the water runs clear to remove excess starch. In a small saucepan, combine the rinsed rice with 1 ¼ cups of water and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer gently for 15 to 20 minutes until all the water is absorbed and the rice is tender. Remove from heat and keep covered, allowing the rice to rest and steam for an additional 10 minutes to achieve the perfect sticky texture.
- Make the Marinade: While the rice cooks, whisk together the fish sauce, soy sauce, lime juice, brown sugar, minced garlic, and grated ginger in a small bowl until the brown sugar dissolves and the mixture is well combined. This marinade creates a balanced umami and tangy flavor profile for the fish.
- Marinate the Haddock: Pat the haddock fillets dry with paper towels to ensure even cooking, then place them in the bowl with the marinade, coating each fillet thoroughly. Allow the fish to marinate for 10 to 15 minutes, letting the flavors infuse without overpowering the delicate texture.
- Sear the Haddock: Heat the vegetable oil in a nonstick skillet over medium heat. Remove the haddock from the marinade, letting any excess drip off, and carefully place the fillets in the hot skillet. Sear the fish for 3 to 4 minutes on each side until they are cooked through, opaque, and develop a lightly browned crust without sticking. Avoid overcrowding the pan for optimal searing.
- Prepare the Crunchy Salad: In a medium bowl, combine the thinly sliced cucumber, shredded carrots, and shredded cabbage. Add the rice vinegar, sesame oil, sugar, and a pinch of salt. Toss everything together gently but thoroughly to evenly coat the vegetables with the tangy dressing, which complements the savory fish and sticky rice.
- Plate and Garnish: Serve the sticky rice warm on individual plates. Top or arrange alongside the seared haddock fillets. Spoon the crunchy salad on the side for contrast in texture and freshness. Garnish with chopped fresh cilantro and, if desired, sprinkle chopped roasted peanuts over the salad for an added nutty crunch. Serve lime wedges on the side to squeeze over the fish or salad to enhance the brightness of flavors.
Notes
- You can substitute haddock with cod or another firm white fish of similar size and thickness to maintain texture and cooking times.
- For an authentic touch and even stickier rice, try steaming the jasmine or glutinous rice in a bamboo steamer if you have one available.
- If you enjoy spicy food, add thin slices of fresh chili to the salad or marinade for an extra kick of heat.
