Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad

If you’ve ever craved the vibrant, fresh flavors of Vietnamese cuisine, this Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad will hit the spot! It’s a colorful, delicious, and light meal that combines crispy, fragrant haddock with perfectly sticky rice and a zesty, refreshing salad. Imagine the warm, comforting rice, the crispy fish, and the crunchy, tangy salad all coming together in one unforgettable bite. It’s a little taste of Vietnam right at your dinner table, and trust me, you’re going to love it!

Why You’ll Love Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad

• Fresh and Flavorful: This dish balances the savory crispness of haddock with the tangy freshness of the salad, all brought together by that irresistible Vietnamese marinade.
• Healthy & Light: Haddock is a lean, mild fish, and when paired with the fresh, crunchy vegetables and a side of sticky rice, you get a meal that’s both satisfying and light on your stomach.
• Quick and Easy: The recipe comes together in under 30 minutes, making it perfect for busy weeknights when you want something healthy but still bursting with flavor.
• Versatile: The salad is incredibly versatile! You can swap out ingredients based on what you have on hand, and the haddock can easily be swapped with another white fish if preferred.

Ingredients

For the Vietnamese-style Haddock:

• Haddock fillets: The star of the dish, flaky and mild, perfect for absorbing all the flavors.
• Garlic: Fresh minced garlic for aromatic depth.
• Lime: Fresh lime juice to add a burst of citrusy freshness.
• Soy sauce: For umami and saltiness.
• Fish sauce: A must for authentic Vietnamese flavor, adding that signature salty-sweet taste.
• Honey: For a touch of sweetness to balance the tanginess.
• Chili flakes: For a little heat, adjustable to your spice preference.
• Olive oil: For cooking the fish and adding a slight richness.

For the Sticky Rice:

• Sticky rice: Also known as glutinous rice, this gives the dish that delightful chewy texture.
• Coconut milk: To cook the rice in, giving it a rich, slightly sweet flavor that complements the savory fish.

For the Crunchy Salad:

• Cabbage: Shredded for crunch and lightness.
• Carrots: Julienned for added texture and sweetness.
• Cucumber: Sliced thin for freshness and crunch.
• Fresh herbs (cilantro, mint, or Thai basil): To bring freshness and fragrance to the salad.
• Rice vinegar: For tangy acidity.
• Sugar: To balance the vinegar’s tartness.
• Salt and pepper: For seasoning.

(Note: Full ingredient list, including measurements, is provided in the recipe card below.)

Instructions

Step 1: Prepare the Vietnamese Marinade

In a bowl, mix together the minced garlic, lime juice, soy sauce, fish sauce, honey, and chili flakes. Stir until the honey is dissolved and the marinade is well combined.

Step 2: Marinate the Haddock

Place the haddock fillets in a shallow dish and pour the marinade over the fish. Let it marinate for about 10-15 minutes, allowing the flavors to soak in.

Step 3: Cook the Sticky Rice

While the haddock is marinating, rinse the sticky rice under cold water until the water runs clear. In a pot, combine the rice with coconut milk and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Let it cook for about 15 minutes, or until the rice is tender and the liquid has been absorbed.

Step 4: Make the Crunchy Salad

In a large bowl, combine the shredded cabbage, julienned carrots, and sliced cucumber. In a small bowl, whisk together rice vinegar, sugar, salt, and pepper to make the dressing. Pour the dressing over the vegetables and toss everything together. Garnish with fresh herbs like cilantro, mint, or Thai basil.

Step 5: Cook the Haddock

Heat olive oil in a skillet over medium-high heat. Once hot, add the marinated haddock fillets and cook for 3-4 minutes per side, or until the fish is golden and cooked through. The fish should easily flake when tested with a fork.

Step 6: Assemble the Dish

Serve the crispy haddock fillets over a bed of sticky rice, alongside a generous portion of the crunchy salad. Garnish with extra lime wedges and fresh herbs if desired.

Nutrition Facts

Here’s an approximate breakdown of the nutrition for one serving (based on 4 servings total):

• Calories per serving: 480-500 calories
• Total Fat: 18g
  • Saturated Fat: 9g
• Cholesterol: 55mg
• Sodium: 750mg
• Total Carbohydrates: 50g
  • Dietary Fiber: 2g
  • Sugars: 13g
• Protein: 35g
• Vitamin A: 90%
• Vitamin C: 50%
• Calcium: 4%
• Iron: 15%

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad

• Serve as a Complete Meal: The haddock, sticky rice, and salad are a perfect trio, making this dish a satisfying meal on its own.
• With a Side of Spring Rolls: If you want to add a little something extra, pair this dish with some crispy spring rolls for a true Vietnamese feast.
• With Fresh Fruit: For a light dessert, serve fresh mango or pineapple to complement the dish’s flavors.

Additional Tips

• Adjust the Spice Level: Feel free to adjust the chili flakes to suit your spice tolerance. You can also add fresh sliced chilies to the marinade for extra heat.
• Use Fresh Fish: If possible, use fresh haddock for the best flavor and texture. Frozen will work too, but make sure to thaw it thoroughly before marinating.
• Coconut Rice Alternative: If you don’t have coconut milk, you can cook the rice with water and a small amount of sugar to achieve a similarly sweet flavor.
• Make it Ahead: The salad can be made ahead and stored in the fridge for a couple of hours to allow the flavors to meld. Just be sure to add the herbs right before serving.

FAQ Section

Q1: Can I use another type of fish instead of haddock?

A1: Yes! You can substitute haddock with other white fish like cod, tilapia, or snapper. They’ll all work wonderfully with the marinade.

Q2: How can I make the rice without coconut milk?

A2: If you don’t have coconut milk, you can use regular water or chicken broth to cook the rice. Add a little sugar to mimic the sweetness of coconut milk.

Q3: Can I prepare this dish ahead of time?

A3: Yes, you can marinate the fish and prepare the salad ahead of time. Cook the rice fresh and pan-fry the haddock just before serving.

Q4: Can I make this dish without the fish sauce?

A4: Fish sauce is key to the authentic flavor of this dish, but if you prefer, you can substitute with soy sauce or a vegan alternative like mushroom soy sauce.

Q5: Is this dish gluten-free?

A5: Yes! As long as you use gluten-free soy sauce, this dish can be made entirely gluten-free.

Q6: How do I store leftovers?

A6: Store any leftovers in an airtight container in the fridge for up to 2 days. The rice and fish can be reheated in the microwave or on the stovetop.

Q7: Can I serve this dish with other vegetables?

A7: Absolutely! Feel free to add other vegetables to the salad, like bell peppers, radishes, or even bean sprouts for extra crunch.

Q8: Can I bake the haddock instead of pan-frying it?

A8: Yes, you can bake the haddock at 400°F (200°C) for 12-15 minutes, or until the fish flakes easily.

Q9: How can I make this dish spicier?

A9: Add more chili flakes to the marinade or top the salad with fresh sliced red chilies for a fiery kick.

Q10: Can I use regular rice instead of sticky rice?

A10: You can, but sticky rice gives this dish a unique texture that complements the other components. If you use regular rice, just make sure it’s cooked to your liking!

Conclusion

Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad is a delightful, fresh, and vibrant meal that brings the best of Vietnamese cuisine to your kitchen. With its crispy fish, fragrant rice, and zesty salad, this dish is full of bold flavors that come together effortlessly. Whether you’re looking for a healthy dinner or something to impress your guests, this recipe is a winner. So go ahead, try it tonight, and let these delicious Vietnamese-inspired flavors transport you straight to a bustling street market in Hanoi!

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