If you’re craving a vibrant and irresistibly fresh dish, the Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe will absolutely delight your taste buds. This meal masterfully balances tender, flavorful haddock fillets with the comforting chew of sticky rice and the refreshing crispness of a colorful, herb-filled salad. Each bite carries a wonderful mix of tangy, savory, sweet, and spicy notes that come together beautifully, making it an ideal dish to share with family or friends on any occasion.
Ingredients You’ll Need
Simple ingredients are the backbone of this recipe, and each one plays a vital role in bringing authentic Vietnamese flavors to your table. From the delicate fish sauce to the fresh herbs, you’ll find that every element adds a layer of taste, texture, or color that completes this dish.
- 4 haddock fillets (about 150g each): Choose fresh, firm fish for the best texture and flavor.
- 2 tablespoons fish sauce: A staple in Vietnamese cooking, providing that signature umami depth.
- 1 tablespoon soy sauce: Adds a mild saltiness that perfectly complements the fish sauce.
- 1 tablespoon lime juice: Brightens the marinade and salad dressing with fresh citrus zing.
- 1 tablespoon brown sugar: Brings a subtle sweetness that balances the savory notes.
- 2 garlic cloves (minced): Adds a fragrant kick that enhances every bite.
- 1 red chili (finely chopped): Brings just the right heat to energize the dish.
- 1 tablespoon vegetable oil: For cooking the fish to silky perfection.
- 1 1/2 cups glutinous (sticky) rice: Essential for that signature chewy and sticky texture.
- Water for soaking and steaming: Necessary to prepare the rice just right.
- 1 cup shredded red cabbage: Adds crunchy texture and beautiful color to the salad.
- 1 cup shredded carrots: Offers sweetness and crunch for balance.
- 1/2 cucumber (thinly sliced): Provides refreshing coolness.
- 2 green onions (sliced): Brings a subtle oniony bite and color contrast.
- 1/4 cup fresh mint leaves: Delivers a bright, fresh herbal note.
- 1/4 cup fresh cilantro: Adds an earthy, citrusy aroma.
- 2 tablespoons lime juice (for dressing): Keeps the salad lively and vibrant.
- 1 tablespoon fish sauce (for dressing): Continuity of umami flavor in the salad.
- 1 teaspoon sugar (for dressing): Rounds out the dressing’s acidity and saltiness.
- 1 teaspoon sesame oil (for dressing): Adds a nutty depth.
- 1 small garlic clove (minced): Punches up the dressing with savory complexity.
- 1 small chili (optional, for dressing): A gentle warming sensation if you love a little extra spice.
How to Make Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
Step 1: Prepare the Sticky Rice
Begin by rinsing your sticky rice under cold water to wash away excess starch until the water runs clear. Then, soak the rice for at least 4 hours or overnight to ensure that sticky, tender texture we all love. When ready, drain the rice well and steam it in a bamboo or metal steamer lined with cheesecloth for around 20 to 25 minutes. The result is perfectly cooked rice that’s soft yet pleasantly chewy, the perfect base for your haddock and salad.
Step 2: Marinate the Haddock
Mix together fish sauce, soy sauce, lime juice, brown sugar, minced garlic, chopped chili, and vegetable oil in a small bowl. This marinade is a fascinating combination of salty, sour, sweet, and spicy—the hallmark elements of Vietnamese cuisine. Place the haddock fillets in a shallow dish, pour the marinade over, and let them soak it up for 15 to 30 minutes. This will infuse rich flavor into the fish without overpowering its natural delicacy.
Step 3: Prepare the Crunchy Salad
While the fish marinates, toss shredded red cabbage, shredded carrots, thin cucumber slices, green onions, fresh mint, and cilantro in a large bowl. These fresh veggies bring wonderful color and crunch to balance the softness of the fish and rice. Whisk together the lime juice, fish sauce, sugar, sesame oil, minced garlic, and optional chili for the dressing, then toss it gently with the salad just before serving, keeping it bright and crisp.
Step 4: Cook the Haddock
Heat a non-stick skillet over medium heat and lightly oil it if necessary. Remove the haddock from the marinade and cook each fillet for 3 to 4 minutes on each side, or until the fish is opaque and flakes easily when tested with a fork. This quick, careful cooking locks in the marinade’s flavors while keeping the fish tender and juicy.
Step 5: Assemble the Dish
Plate the sticky rice in a generous mound, lay a perfectly seared haddock fillet on top, and serve alongside a hearty helping of the crunchy, herb-filled salad. This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe strikes a delightful balance that’s sure to impress anyone you serve.
How to Serve Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
Garnishes
Elevate your dish by sprinkling crushed peanuts or crispy shallots on top of the fish or salad. These add an irresistible crunch and a roasted aroma that complement the textures and flavors already present, giving your plate an inviting finish.
Side Dishes
Though this dish is quite complete on its own, feel free to add a side of pickled vegetables or fresh spring rolls for a more extensive Vietnamese meal experience. A bowl of clear broth soup, like a light chicken or vegetable consommé, can also balance the meal beautifully.
Creative Ways to Present
Try serving the sticky rice in small individual bowls for a charming, restaurant-style presentation. Alternatively, wrap portions of the salad and fish inside rice paper rolls for a fresh, portable twist. Either way, the vibrant colors of the salad and the rich glaze on the fish make this dish visually stunning.
Make Ahead and Storage
Storing Leftovers
Keep leftover haddock, sticky rice, and salad in separate airtight containers in the refrigerator. The fish and rice are best eaten within 2 days for optimal freshness, while the salad should be consumed within 24 hours to maintain its crispness.
Freezing
Freeze leftover haddock and sticky rice in separate freezer-safe containers for up to one month. The salad, however, does not freeze well because the fresh vegetables will become soggy and lose their crunch.
Reheating
Gently reheat the haddock in a skillet over low heat or in the oven to preserve its texture. Steam or microwave the sticky rice covered with a damp paper towel to restore moisture. Serve the salad fresh and unheated for the best contrast in textures.
FAQs
Can I substitute haddock with another type of fish?
Absolutely! Cod or any firm white fish works wonderfully in this recipe, providing a similar texture and mild flavor that allows the marinade and accompaniments to shine.
Is it necessary to soak sticky rice overnight?
While soaking overnight is ideal for the best texture, soaking for at least 4 hours is sufficient to get tender, sticky results. This step hydrates the grains for even cooking.
Can I prepare the salad dressing in advance?
Yes, you can mix the salad dressing ahead of time and keep it refrigerated for up to 2 days. However, toss it with the salad ingredients right before serving to maintain the salad’s crispness.
How spicy is this Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe?
The recipe offers a moderate spice level thanks to the fresh chili in the marinade and optional chili in the dressing, but you can easily adjust the amount to suit your spice preference.
Does sticky rice have to be steamed, or can it be cooked in a rice cooker?
Sticky rice traditionally is steamed for best results, but if your rice cooker has a specific “glutinous rice” setting, you can use that. Just be sure to soak the rice beforehand for ideal texture.
Final Thoughts
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe is a true celebration of fresh, vibrant flavors and textures that make every meal memorable. Once you try it, you’ll find yourself reaching for this recipe again and again—it’s that good! Invite your loved ones over, and enjoy the rich, balanced taste of Vietnam right from your own kitchen.
Print
Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
- Prep Time: 20 minutes (plus at least 4 hours soaking time for rice)
- Cook Time: 30 minutes
- Total Time: 50 minutes (excluding rice soaking time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Steaming
- Cuisine: Vietnamese
- Diet: Gluten Free
Description
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad offers a fresh and flavorful meal featuring tender, marinated haddock fillets cooked to perfection and paired with fragrant sticky rice and a vibrant, herbaceous salad. The combination of savory fish, tangy lime dressing, and crunchy vegetables creates a balanced and satisfying dinner full of authentic Vietnamese flavors.
Ingredients
For the haddock:
- 4 haddock fillets (about 150g each)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 red chili, finely chopped
- 1 tablespoon vegetable oil
For the sticky rice:
- 1 1/2 cups glutinous (sticky) rice
- Water for soaking and steaming
For the crunchy salad:
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 cucumber, thinly sliced
- 2 green onions, sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
For the salad dressing:
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 small garlic clove, minced
- 1 small chili (optional)
Instructions
- Prepare the sticky rice: Rinse the sticky rice in cold water until the water runs clear. Soak the rice for at least 4 hours or overnight to achieve the proper texture. Drain the rice and place it in a bamboo or metal steamer lined with cheesecloth. Steam the rice for 20–25 minutes until it becomes tender and sticky.
- Marinate the haddock: In a small bowl, combine fish sauce, soy sauce, lime juice, brown sugar, minced garlic, chopped red chili, and vegetable oil. Place the haddock fillets in a shallow dish and pour the marinade over them. Allow the fish to marinate for 15–30 minutes to absorb the flavors.
- Prepare the crunchy salad: In a large bowl, combine shredded red cabbage, shredded carrots, thinly sliced cucumber, sliced green onions, fresh mint leaves, and fresh cilantro. In a separate small bowl, whisk together lime juice, fish sauce, sugar, sesame oil, minced garlic, and optional chili for the dressing. Toss the salad with the dressing just before serving to maintain freshness and crunch.
- Cook the haddock: Heat a non-stick skillet over medium heat. Remove the haddock fillets from the marinade, letting excess drip off. Cook each fillet for 3–4 minutes per side, or until the fish turns opaque and flakes easily with a fork, signaling it is fully cooked.
- Plate and serve: To serve, place a mound of sticky rice on each plate, top with a cooked haddock fillet, and add a generous portion of the crunchy salad alongside. Optionally, garnish with crushed peanuts or crispy shallots for extra texture.
Notes
- Haddock can be substituted with cod or other firm white fish depending on availability.
- If you do not have a steamer, sticky rice can be cooked in a rice cooker with a glutinous rice setting.
- For added texture and flavor, consider topping the salad with crushed peanuts or crispy shallots.
