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
Scale
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.
