If you’re craving an unforgettable meal that bursts with vibrant flavors, you’ve just found it with this Vietnamese-Style Haddock with Sticky Rice and Crunchy Herb Salad Recipe. Tender haddock fillets marinated in a sweet and savory blend mingle perfectly with luscious sticky jasmine rice, while a zesty, herb-packed salad adds the perfect crisp contrast. This dish captures the essence of Vietnamese cooking—fresh, balanced, and absolutely delicious—making it an ideal weeknight dinner or impressive dish for guests. Once you try it, you’ll see why this recipe quickly becomes a favorite in any kitchen.
Ingredients You’ll Need
Simple, fresh ingredients are the heart of this Vietnamese-Style Haddock with Sticky Rice and Crunchy Herb Salad Recipe. Each element brings a unique layer of flavor and texture that, when combined, deliver the perfect harmony Vietnamese cuisine is known for.
- Haddock fillets (4 x 6 oz): Firm white fish that soaks up the marinade beautifully and cooks to flaky perfection.
- Fish sauce (3 tablespoons total): Adds that signature umami depth essential to Vietnamese dishes.
- Soy sauce (1 tablespoon): Brings a subtle saltiness and richness to the marinade.
- Lime juice (4 tablespoons total): Infuses freshness and a lively tanginess that brightens the fish and salad.
- Brown sugar (1 tablespoon): Balances savory and sour with a gentle caramel sweetness.
- Garlic (3 cloves, minced): Provides aroma and a bit of punch to both marinade and dressing.
- Fresh ginger (1 teaspoon grated): Adds warmth and a hint of spice to the fish marinade.
- Vegetable oil (1 tablespoon): For cooking the fish to a perfect golden crust.
- Jasmine or glutinous rice (2 cups): Soaked beforehand to achieve that signature sticky texture perfect for scooping up luscious sauces.
- Water and a pinch of salt: The essentials for perfectly steamed sticky rice.
- Shredded napa cabbage (1 cup): Offers crunch and mild sweetness in the salad.
- Shredded carrots (1 cup): Adds vibrant color and natural sweetness.
- Thinly sliced cucumber (½ cup): Brings cool, refreshing crispness to the salad.
- Fresh mint and cilantro (¼ cup each, chopped): Aromatic herbs that lift the salad with bright, fresh notes.
- Crushed peanuts (2 tablespoons): Provide a delightful nutty crunch that completes the salad.
- Red chili (optional, 1 small thinly sliced): Offers a gentle kick in the salad dressing for those who love a little heat.
- Sugar (1 teaspoon): Sweetens the dressing subtly to balance the tartness of lime.
- Water (1 tablespoon in dressing): Helps mellow and combine flavors smoothly.
How to Make Vietnamese-Style Haddock with Sticky Rice and Crunchy Herb Salad Recipe
Step 1: Marinate the Haddock
Begin by whisking together fish sauce, soy sauce, lime juice, brown sugar, garlic, and ginger to create that irresistible marinade. Immerse the haddock fillets in this mixture and let them soak up those bright, savory flavors in the fridge for 20 to 30 minutes. This step is crucial, as it tenderizes the fish and infuses it with layers of authentic Vietnamese taste.
Step 2: Prepare Sticky Rice Perfectly
While your haddock marinates, tackle the sticky rice. Combine the soaked, drained rice with water and a pinch of salt in a saucepan. Bring it to a boil, then immediately reduce to low heat, cover, and let it simmer gently for about 15 to 18 minutes. Resist the urge to lift the lid too early; this careful steaming ensures the rice becomes beautifully sticky and tender. Once done, remove from heat and let it rest covered for 5 minutes before fluffing with a fork.
Step 3: Assemble the Crunchy Herb Salad
In a large bowl, toss together shredded napa cabbage, shredded carrots, thin cucumber slices, chopped fresh mint, cilantro, and crushed peanuts. In a separate small bowl, whisk lime juice, fish sauce, sugar, minced garlic, sliced red chili if using, and water to create a lively dressing. Drizzle this vibrant dressing over your crunchy salad and toss everything well to coat, letting those fresh flavors mingle.
Step 4: Cook the Haddock Fillets
Heat vegetable oil in a non-stick skillet over medium heat. Remove the haddock from the marinade, lightly pat it dry so the fish sears nicely without steaming. Cook the fillets for about 3 to 4 minutes on each side, or until they develop a gorgeous golden crust and flake easily with a fork. If you prefer a smoky char, grilling the fish works beautifully as well.
Step 5: Bring It All Together
Plate the warm sticky rice first, and gently nestle the perfectly cooked haddock fillets on top. Add a generous helping of the crunchy herb salad on the side. If you like, garnish with extra herbs or wedges of lime to brighten everything further before serving.
How to Serve Vietnamese-Style Haddock with Sticky Rice and Crunchy Herb Salad Recipe
Garnishes
A sprinkle of fresh mint, cilantro leaves, or chopped peanuts elevates this dish visually and texturally. Lime wedges on the side are a simple touch that encourages your guests to add a burst of citrus, enhancing the whole meal’s vibrancy.
Side Dishes
While this recipe stands beautifully on its own, pairing it with light vegetable spring rolls or a simple pho broth soup makes your meal feel complete. A crisp cucumber pickled veggie plate also complements the freshness of the herb salad wonderfully.
Creative Ways to Present
For a fun twist, serve the sticky rice molded into small rounds or rectangles to create individual “rice bases” topped with fish and salad. Bento boxes also offer a charming presentation if you want to prepare meals ahead and enjoy a colorful lunchbox style.
Make Ahead and Storage
Storing Leftovers
Keep any leftover haddock, rice, and salad components separately in airtight containers in the refrigerator. The fish tastes best if eaten within 2 days, while the salad is freshest when undressed and added just before serving.
Freezing
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Herb Salad Recipe can be frozen, but it’s best to freeze only the cooked fish and rice. Wrap them tightly and freeze for up to 1 month. Avoid freezing the fresh salad as herbs and veggies lose their delicate texture.
Reheating
Gently reheat haddock and sticky rice over low heat or in a microwave until warmed through. To retain moisture, cover the fish loosely with foil or a damp paper towel. Dress the salad freshly after reheating for the best crispness and flavor.
FAQs
Can I use other types of fish instead of haddock?
Absolutely! This recipe is wonderful with other firm white fish like cod, tilapia, or pollock. The key is choosing fish that holds up well during marinating and cooking without falling apart.
Is sticky rice necessary or can I use regular jasmine rice?
Sticky rice is traditional and provides that perfect chewy texture for this dish. However, regular jasmine rice works fine if you prefer a lighter, fluffier texture—just cook according to package directions.
How spicy is the crunchy herb salad?
The salad’s spiciness depends on whether you include the red chili in the dressing. Leaving it out makes the salad mild and refreshing, but adding it gives a gentle, pleasant kick to balance the herbs and lime.
Can this recipe be made gluten-free?
Yes! Just ensure your soy sauce is gluten-free (like tamari) as regular soy sauce contains wheat. All other ingredients are naturally gluten-free, making this a great option for gluten-sensitive folks.
What’s the best way to prepare this dish if I want to grill the fish?
Simply marinate the fish as directed, then lightly oil the grill grates to prevent sticking. Grill haddock over medium heat for about 3 to 4 minutes per side, until the fish is nicely charred and opaque inside. This adds an amazing smoky flavor that complements the dish beautifully.
Final Thoughts
You honestly can’t go wrong with this Vietnamese-Style Haddock with Sticky Rice and Crunchy Herb Salad Recipe. It’s fresh, easy to make, and packed full of layers of exciting flavors that bring your taste buds alive. Whether you’re new to Vietnamese cooking or a seasoned lover of Asian cuisine, this dish is a wonderful addition to your recipe collection. Give it a try and watch it become a weeknight favorite in no time!
Print
Vietnamese-Style Haddock with Sticky Rice and Crunchy Herb Salad Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad is a light, flavorful dish that balances savory, tangy, and fresh elements. Tender white fish is marinated in a sweet-savory fish sauce blend and pan-seared or grilled, served over sticky jasmine rice, and paired with a crisp, refreshing salad of herbs, veggies, and a zesty lime dressing. This healthy, vibrant meal brings authentic Vietnamese flavors to your dinner table.
Ingredients
For the haddock:
- 4 haddock fillets (about 6 oz each)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil
For the sticky rice:
- 2 cups jasmine or glutinous rice, rinsed well and soaked for at least 1 hour, then drained
- 2 ½ cups water
- Pinch of salt
For the crunchy salad:
- 1 cup shredded napa cabbage
- 1 cup shredded carrots
- ½ cup thinly sliced cucumber
- ¼ cup chopped fresh mint
- ¼ cup chopped cilantro
- 2 tablespoons crushed peanuts
For the dressing:
- 3 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 small garlic clove (minced)
- 1 small red chili (thinly sliced, optional)
- 1 tablespoon water
Instructions
- Marinate the haddock: In a bowl, whisk together fish sauce, soy sauce, lime juice, brown sugar, garlic, and ginger. Pour over haddock fillets in a shallow dish or bag and marinate in the fridge for 20–30 minutes to infuse the fish with the savory and tangy flavors.
- Cook the sticky rice: Combine the soaked rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff the rice gently with a fork to release steam and separate the grains.
- Prepare the crunchy salad: Toss the shredded napa cabbage, shredded carrots, sliced cucumber, chopped mint, cilantro, and crushed peanuts in a bowl to combine the fresh crunchy ingredients.
- Make the dressing: In a separate bowl, whisk together lime juice, fish sauce, sugar, minced garlic, sliced red chili (if using), and water. Pour this zesty dressing over the salad and toss well to coat all the ingredients evenly.
- Cook the haddock: Heat vegetable oil in a non-stick skillet over medium heat. Remove the fish from the marinade and pat lightly dry with paper towels. Cook the haddock fillets for 3–4 minutes per side, until golden brown and cooked through but still moist and flaky inside.
- Serve: Plate the cooked haddock over a bed of sticky jasmine rice. Add a generous portion of the crunchy herb salad on the side. Garnish with extra fresh herbs or lime wedges if desired. Enjoy your vibrant Vietnamese-style meal!
Notes
- For a smoky flavor, you can grill the haddock instead of pan-searing.
- The salad can be prepped ahead and dressed just before serving to keep it crisp.
- Substitute haddock with cod, tilapia, or any other firm white fish if desired.
