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.
