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
Scale
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
