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
Scale
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.
