Description
This Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad combines fragrant, zesty flavors with a light, healthy profile. The tender haddock is infused with a tangy Vietnamese-inspired marinade, and served alongside perfectly cooked sticky rice and a refreshing, crunchy salad. It’s a delicious and vibrant meal that’s easy to prepare and full of fresh, bold flavors.
Ingredients
Scale
For the haddock:
- 4 haddock fillets (6 oz each)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon sesame oil
- 1 teaspoon chili paste or sriracha (optional, for heat)
- Fresh cilantro, chopped (for garnish)
For the sticky rice:
- 1 cup jasmine rice (or sticky rice)
- 1 1/2 cups water
- 1 teaspoon salt (optional)
For the salad:
- 2 cups shredded cabbage (green or purple)
- 1 medium carrot, julienned
- 1 cucumber, julienned
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt and pepper, to taste
Instructions
- Marinate the haddock:
In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, minced ginger, sesame oil, and chili paste (if using). Place the haddock fillets in a shallow dish or resealable bag, and pour the marinade over the fish. Let it marinate in the refrigerator for 20-30 minutes. - Prepare the sticky rice:
While the haddock is marinating, rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan. Bring it to a boil over high heat, then reduce the heat to low, cover the pan, and let the rice simmer for 12-15 minutes until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork. - Make the salad:
In a large bowl, combine the shredded cabbage, julienned carrot, julienned cucumber, chopped mint, and cilantro. In a small bowl, whisk together the rice vinegar, sesame oil, sugar, salt, and pepper. Pour the dressing over the salad and toss well to combine. - Cook the haddock:
Heat a grill pan or skillet over medium-high heat. Remove the haddock from the marinade and cook for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish. - Serve:
Serve the Vietnamese-style haddock over a bed of sticky rice and top with a generous helping of the crunchy salad. Garnish with fresh cilantro and additional chili paste or sriracha if desired for extra flavor and heat.
Notes
- You can substitute haddock with other firm white fish like cod or tilapia.
- For a vegan version, try using marinated tofu or tempeh instead of fish.
- The salad can be made ahead of time and stored in the fridge for a few hours for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Vietnamese, Asian
Nutrition
- Serving Size: 1 fillet with rice and salad
- Calories: 450
- Sugar: 7g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32
- Cholesterol: 60mg