Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
There’s something irresistibly fresh and vibrant about Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad. This dish brings together tender, flaky haddock fillets, aromatic sticky rice, and a crisp, herb-packed salad, all tied together with a sweet-savory-sour balance that defines so much of Vietnamese cooking. It’s a meal that feels like a celebration—full of color, texture, and those bright flavors that keep you coming back for just one more bite. If you’re looking to impress family or friends (or just treat yourself to something special), this recipe will absolutely deliver.
Ingredients You’ll Need
The beauty of Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad lies in its simplicity. Each ingredient plays a starring role, building a dish that’s colorful and layered with flavor, yet never fussy. Here’s what you’ll need, plus a few tips to make each element shine.
- Haddock fillets: Choose fresh, firm fillets for the best flavor and texture; other white fish like cod or tilapia work well, too.
- Fish sauce: The secret to that savory umami punch—don’t be shy, it’s essential in both the fish marinade and the salad dressing.
- Lime juice: Adds brightness and balances the richness of the fish and rice.
- Brown sugar: Brings a mellow sweetness that rounds out the tart and salty notes.
- Garlic (minced): For aromatic depth in the marinade—always use fresh for the best results.
- Fresh ginger (grated): Adds warmth and a gentle zing to the haddock.
- Vegetable oil: Keeps the fish from sticking and encourages a golden crust.
- Glutinous (sticky) rice: Gives the dish its signature chewy texture—make sure to soak it for perfect results.
- Shredded carrots: Provide sweetness, crunch, and vibrant color in the salad.
- Shredded green cabbage: The perfect partner to carrots for that classic Vietnamese crunch.
- Cucumber (thinly sliced): Offers coolness and contrast to the other veggies.
- Fresh cilantro (chopped): Adds a fresh, herbal kick—use extra for garnish.
- Fresh mint (chopped): Brightens the salad and gives it a refreshing finish.
- Rice vinegar: Brings a subtle tang and ties the salad dressing together.
- Sugar: A touch of sweetness is key for that balanced Vietnamese dressing.
- Soy sauce (for dressing, if desired): Optional, but a dash can deepen the flavor of the salad.
- Sesame oil: Just a drizzle infuses the salad with a nutty aroma.
How to Make Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad
Step 1: Prepare and Steam the Sticky Rice
Let’s start with the foundation: sticky rice. After soaking your glutinous rice for at least 4 hours (overnight is even better), drain it well and transfer it to a bamboo or mesh steamer lined with cheesecloth. Steam for 20–25 minutes, until the grains turn glossy and tender. Keep the rice covered and warm while you finish the rest of the dish—it’ll be ready to soak up all those amazing flavors.
Step 2: Toss Together the Crunchy Salad
While the rice is steaming, whip up the salad. Combine shredded carrots, cabbage, cucumber, cilantro, and mint in a large bowl. In a separate cup, whisk together rice vinegar, lime juice, sugar, fish sauce, and sesame oil. Pour this fragrant dressing over the veggies and herbs, then toss well to coat. Pop it in the fridge to chill—the flavors will meld beautifully while you focus on the fish.
Step 3: Marinate the Haddock
In a small bowl, mix fish sauce, lime juice, brown sugar, minced garlic, and grated ginger to create a punchy marinade. Lay the haddock fillets in a shallow dish and pour the marinade over, making sure each fillet is well-coated. Let the fish soak up all that flavor for 15–20 minutes; this step is where the magic happens, giving the dish its signature Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad flair.
Step 4: Cook the Haddock Fillets
Heat vegetable oil in a large nonstick skillet over medium-high heat. Remove the haddock from its marinade (let excess drip off) and carefully place fillets in the pan. Cook each side for 3–4 minutes, until golden and just cooked through. The aroma alone at this stage will have everyone hovering in the kitchen!
Step 5: Assemble and Serve
To bring it all together, scoop a generous mound of sticky rice onto each plate, top with a haddock fillet, and add a big pile of crunchy salad on the side. Garnish with extra herbs or lime wedges if you like. This step is where Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad truly comes to life—colorful, inviting, and bursting with flavor.
How to Serve Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad
Garnishes
Top your plates with a sprinkle of extra cilantro and mint, or a few lime wedges for squeezing. If you love extra crunch, toss on a handful of crushed peanuts—just like you’d find at a street-side Vietnamese eatery. A light scattering of thinly sliced red chili adds color and a little heat, making every plate look and taste even more exciting.
Side Dishes
Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad is a satisfying meal on its own, but you can round it out with a bowl of simple broth, summer rolls, or a plate of sautéed greens. I love serving it with a little extra fish sauce or chili garlic sauce on the side for dipping and drizzling.
Creative Ways to Present
For a fun twist, try serving everything family-style so guests can build their own plates. Or, pack the sticky rice, salad, and haddock into lettuce cups for a vibrant hand-held option. You can even layer the components in a bowl for a gorgeous, deconstructed Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad “bowl” that’s perfect for casual dinners or meal prep.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad, store the haddock, rice, and salad separately in airtight containers. The sticky rice and salad will keep for up to 2 days in the fridge, while the fish is best enjoyed within 24 hours for peak freshness and texture.
Freezing
Sticky rice and cooked haddock can both be frozen, though the salad is best made fresh. Wrap the cooled fish and rice portions tightly in plastic wrap or freezer bags. When ready to enjoy, thaw overnight in the fridge for best results. Avoid freezing the salad as the fresh herbs and veggies will lose their crunch.
Reheating
To reheat, steam the sticky rice gently or microwave it with a damp paper towel to restore its chewiness. Warm the haddock in a skillet over low heat, adding a splash of water or broth to keep it moist. Serve with a freshly tossed salad for that signature Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad experience.
FAQs
Can I substitute another type Main Course
Absolutely! While haddock is wonderfully flaky and mild, cod or tilapia work beautifully in this recipe. Just adjust the cooking time as needed based on thickness.
What if I can’t find sticky rice?
No worries! Jasmine rice is a great alternative if glutinous (sticky) rice isn’t available. It won’t have quite the same chew but will still soak up the flavors deliciously.
Is this dish gluten-free?
Yes! Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad is naturally gluten-free as long as you use a gluten-free fish sauce and avoid adding any soy sauce with gluten to the salad.
Can I prep any parts of this recipe ahead of time?
Definitely. You can soak the rice and prep the salad veggies a day in advance. Mix the salad dressing and keep it separate until just before serving for the freshest crunch.
How spicy is this dish?
By itself, the dish is quite mild, but you can easily amp up the heat with sliced chili in the salad or a drizzle of chili sauce on top if you like things spicy!
Final Thoughts
There’s something so joyful about sharing a meal like Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad—it’s bright, nourishing, and always a crowd-pleaser. I hope you give this recipe a try soon and enjoy bringing a taste of Vietnam to your own kitchen!
Print
Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
- Total Time: 50 minutes (excluding soaking time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad is a flavorful, healthy main course featuring tender fish marinated in a tangy fish sauce and lime blend, served alongside glossy sticky rice and a refreshing, herbaceous crunchy salad. The dish offers a delightful contrast of textures and bright, aromatic flavors inspired by Vietnamese cuisine.
Ingredients
For the Haddock
- 4 haddock fillets (about 6 oz each)
- 2 tablespoons fish 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
- 1 1/2 cups glutinous (sticky) rice, soaked in water for at least 4 hours or overnight
For the Crunchy Salad
- 1 cup shredded carrots
- 1 cup shredded green cabbage
- 1/2 cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
Instructions
- Make the sticky rice: Drain the soaked sticky rice thoroughly. Steam it in a bamboo or mesh steamer lined with cheesecloth for 20 to 25 minutes, or until the grains are tender and glossy. Keep the steamed rice covered and warm until ready to serve.
- Prepare the salad: In a large bowl, combine shredded carrots, shredded cabbage, thinly sliced cucumber, chopped cilantro, and chopped mint. In a separate small bowl, whisk together rice vinegar, lime juice, sugar, fish sauce, and sesame oil. Pour this dressing over the salad ingredients and toss well to coat everything evenly. Chill the salad until ready to serve to enhance the refreshing flavors.
- Cook the haddock: In a small bowl, whisk together fish sauce, lime juice, brown sugar, minced garlic, and grated ginger to create the marinade. Place the haddock fillets in a shallow dish and pour the marinade over them. Allow the fish to marinate for 15 to 20 minutes to absorb the flavors. Heat vegetable oil in a large nonstick skillet over medium-high heat. Remove the fish from the marinade and cook each fillet for 3 to 4 minutes per side, or until they are golden brown and cooked through.
- Assemble and serve: Place a generous mound of sticky rice on each plate. Top with a cooked haddock fillet and serve the crunchy salad on the side. Garnish with extra fresh herbs or lime wedges if desired for added zest and visual appeal.
Notes
- You can substitute jasmine rice if sticky rice is unavailable, though the texture will differ.
- This recipe works well with other white fish such as cod or tilapia as alternatives to haddock.
- For extra crunch and nuttiness, sprinkle crushed peanuts over the salad before serving.
- Prep Time: 20 minutes (plus rice soaking time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Steaming
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 7g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg
