If you’re craving a dish that bursts with vibrant flavors and textures, then you simply must try this Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe. It’s a harmonious blend of tender, flaky fish marinated in fragrant spices, paired with perfectly sticky rice and a refreshing, crispy salad that compliments every bite. This recipe offers a beautiful balance of savory, tangy, and slightly spicy notes that will transport your taste buds straight to the heart of Vietnam without ever leaving your kitchen.
Ingredients You’ll Need
Gathering the right ingredients for this Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe is easier than you might think. Each item plays an essential role, whether it’s building layers of flavor, adding texture, or bringing a fresh color pop to your plate.
- 4 haddock fillets (6 oz each): The star protein with a tender, flaky texture perfect for absorbing bold flavors.
- 2 tablespoons fish sauce: Adds authentic umami richness to the marinade, key for Vietnamese cuisine.
- 1 tablespoon lime juice: Brings bright acidity to balance the fish sauce’s saltiness.
- 1 tablespoon rice vinegar: Contributes a gentle tartness that livens up both the fish and salad.
- 2 teaspoons sugar: Rounds out the tanginess with a touch of subtle sweetness.
- 1 garlic clove, minced: Infuses a warm, aromatic bite throughout the dish.
- 1 teaspoon fresh ginger, minced: Adds zesty, fresh spice that awakens the palate.
- 1 tablespoon sesame oil: Provides a toasty, nutty aroma, perfect for both marinade and salad dressing.
- 1 teaspoon chili paste or sriracha (optional): For those who want a little heat to spice things up.
- Fresh cilantro, chopped (for garnish): Brightens the final presentation with herbal freshness.
- 1 cup jasmine rice (or sticky rice): The ideal fluffy and slightly sticky base for the dish.
- 1 1/2 cups water: Needed to cook the rice perfectly.
- 1 teaspoon salt (optional): Enhances the rice’s natural flavors.
- 2 cups shredded cabbage (green or purple): Offers refreshing crunch and color contrast in the salad.
- 1 medium carrot, julienned: Adds sweetness and crispness to the crunchy salad.
- 1 cucumber, julienned: Contributes cool, hydrating crispness to the salad medley.
- 1/4 cup fresh mint, chopped: Lifts the salad with its bright and cooling flavor.
- 1/4 cup fresh cilantro, chopped: Deepens the herbaceous notes in the salad.
- 1 tablespoon rice vinegar: Creates a tangy dressing to enliven the crunchy vegetables.
- 1 teaspoon sesame oil: Adds a delightful nutty dimension to the salad dressing.
- 1 teaspoon sugar: Balances the acidity for a rounded taste.
- Salt and pepper, to taste: Season the salad perfectly.
How to Make Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
Step 1: Prepare the Marinade and Marinate the Haddock
In a small bowl, mix the fish sauce, lime juice, rice vinegar, sugar, minced garlic, minced ginger, sesame oil, and chili paste if using. This marinade creates a vibrant punch of salty, tangy, sweet, and spicy flavors. Place your haddock fillets in a shallow dish and pour the marinade over them. Let them soak up all those delicious flavors for at least 15 minutes; this will tenderize the fish and infuse every bite.
Step 2: Cook the Sticky Rice
Rinse the jasmine or sticky rice under cold water until the water runs clear to remove excess starch — this helps achieve that perfect sticky texture without being mushy. Combine the rice with water and a pinch of salt in a pot. Bring to a boil, then reduce to a low simmer, cover, and cook for about 15 minutes until the water is absorbed and the rice is tender. Fluff with a fork before serving.
Step 3: Prepare the Crunchy Salad
While the rice cooks, toss together shredded cabbage, julienned carrot, cucumber, chopped mint, and cilantro in a large bowl. Whisk rice vinegar, sesame oil, sugar, and salt and pepper together to make the dressing. Pour the dressing over the salad and toss gently to combine, creating a refreshing, crisp side that cuts through the richness of the fish.
Step 4: Cook the Haddock
Heat a non-stick pan over medium heat and lightly oil it. Remove the fish from the marinade, letting any excess drip off (reserve the marinade). Cook the haddock fillets for about 3-4 minutes per side, depending on thickness, until they flake easily with a fork and develop a slight golden crust. If desired, pour the reserved marinade into a small saucepan, bring to a boil, then simmer for a couple of minutes to use as a sauce drizzle over the fish.
How to Serve Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
Garnishes
Sprinkle freshly chopped cilantro over the cooked haddock fillets for bright herbal notes that add freshness and a pop of green. Consider adding thin slices of fresh chili for a little extra kick and visual appeal.
Side Dishes
This dish is satisfying on its own but pairs wonderfully with steamed greens like bok choy or sautéed garlic spinach to add more nutrients and color to your meal. A small bowl of broth-based soup can also complement this dish beautifully.
Creative Ways to Present
Serve the sticky rice molded into neat individual portions using a small bowl or cup for an elegant presentation. Arrange the crunchy salad beside the fish artfully, and drizzle the reduced marinade sauce over the fillets to amplify the flavor. Small dipping bowls with extra chili sauce or lime wedges encourage personalization at the table and create a lively shared dining experience.
Make Ahead and Storage
Storing Leftovers
Keep leftover cooked haddock, sticky rice, and salad components separate in airtight containers. Stored properly, the fish and rice stay fresh in the refrigerator for up to 2 days, while the salad is best enjoyed within the same day for maximum crunch.
Freezing
It’s best not to freeze the salad due to its fresh, crisp nature. However, the cooked haddock and sticky rice freeze well for up to 1 month when wrapped tightly in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the haddock gently in a low oven or stovetop to prevent it from drying out. Microwave the sticky rice covered with a damp paper towel to retain moisture. Refresh the salad just before serving if it has been refrigerated to bring back its crunch with a quick toss.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While haddock has a mild, flaky texture that works perfectly here, other white fish like cod, tilapia, or snapper can also be used. Just adjust cooking times according to thickness and fish type.
Is sticky rice essential for this dish?
Sticky rice provides the ideal texture to complement the fish and salad, but jasmine rice can be a good substitute if you don’t have sticky rice on hand. Just be sure to rinse well and cook it properly for fluffiness.
How spicy is this recipe?
The recipe includes chili paste or sriracha as an option, so you can control the heat level. Omitting it will result in a milder dish that still bursts with layers of flavor.
Can I prepare the salad ahead of time?
For the best crunch, it’s recommended to prepare the salad close to serving time. If you need to make it ahead, dress the vegetables just before serving to avoid sogginess.
What can I substitute for fish sauce?
If you prefer a vegetarian option or don’t have fish sauce, soy sauce or tamari can be used as a substitute, though the flavor will be slightly different and less pungent.
Final Thoughts
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe is such a joyful celebration of fresh, balanced flavors and textures. It’s the perfect weeknight dinner that feels special but is straightforward to prepare. I truly encourage you to try this recipe and savor the wonderful harmony of tastes that will surely become a beloved favorite in your culinary repertoire.
Print
Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad is a light and flavorful dish combining tender, marinated haddock fillets with fragrant jasmine rice and a fresh, crisp salad. The fish is infused with a tangy and slightly spicy sauce featuring fish sauce, lime, garlic, and ginger, served alongside sticky rice and a refreshing herb-filled cabbage salad, making it a perfect balance of textures and tastes in just 35 minutes.
Ingredients
Fish and Marinade
- 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)
Sticky Rice
- 1 cup jasmine rice (or sticky rice)
- 1 1/2 cups water
- 1 teaspoon salt (optional)
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 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 using. This will create a flavorful marinade to enhance the fish.
- Marinate the Haddock: Place the haddock fillets in a shallow dish and pour the marinade over them. Ensure the fillets are well-coated. Let them marinate for at least 15 minutes to absorb the vibrant flavors.
- Cook Sticky Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine rice, water, and salt if using. Bring to a boil, then reduce to a simmer, cover, and cook for about 15-18 minutes or until the water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Prepare the Crunchy Salad: In a large bowl, combine shredded cabbage, julienned carrot, cucumber, fresh mint, and cilantro. In a small bowl, whisk together rice vinegar, sesame oil, sugar, and season with salt and pepper to taste. Pour the dressing over the salad and toss to combine just before serving to keep it crisp.
- Cook the Haddock: Heat a non-stick skillet over medium heat. Add a little oil if desired, then cook the marinated haddock fillets for about 3-4 minutes per side or until the fish is opaque and flakes easily with a fork.
- Serve: Plate a serving of sticky rice, top with a haddock fillet, and garnish with fresh cilantro. Serve alongside a generous portion of the crunchy salad for a complete meal.
Notes
- You can substitute haddock with other firm white fish like cod or tilapia.
- Adjust the amount of chili paste or sriracha based on your heat preference.
- For authentic sticky rice, you can use glutinous rice and steam it instead of boiling jasmine rice.
- Prepare the salad dressing just before serving to maintain crispness.
- If fresh herbs are not available, dried herbs can be used but will alter the flavor profile.
