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
Scale
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.
