Name: Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 4 haddock fillets (about 6 ounces each); 2 tablespoons soy sauce; 2 tablespoons fish sauce; 1 tablespoon lime juice; 1 tablespoon honey; 2 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 red chili, finely sliced; 1 tablespoon sesame oil; 1 cup jasmine or glutinous rice; 1 1/2 cups water; 1 small cucumber, julienned; 1 cup shredded carrots; 1 cup shredded cabbage; 1/2 red bell pepper, thinly sliced; 2 tablespoons rice vinegar; 1 tablespoon lime juice; 1 teaspoon sugar; 2 tablespoons fresh mint leaves, chopped; 2 tablespoons fresh cilantro, chopped; 2 tablespoons roasted peanuts, chopped

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Bright, fresh, and brimming with flavor, Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad combines the savory magic of marinated white fish, fluffy sticky rice, and a crisp, herb-packed salad all on one colorful plate. This dish is a celebration of tangy, sweet, and spicy notes, with a beautiful balance of textures—tender, flaky haddock, the comforting chew of sticky rice, and the irresistible crunch of fresh veggies and peanuts. Whether you’re looking to serve up something special on a weeknight or impress friends with a lighter, healthier spin on classic Asian flavors, this recipe is such an absolute joy to make (and devour) you’ll want it in your regular meal rotation.

Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad lies in its approachable ingredients—each one playing a starring role in flavor, color, or texture. You’ll find most of these items at any well-stocked grocery store, and a few extra touches like fresh herbs make the whole meal sing!

Haddock fillets (4, about 6 ounces each): Mild, flaky, and perfect for absorbing punchy Vietnamese marinades—swap with cod or tilapia if you like.
Soy sauce (2 tablespoons): Brings depth and savoriness to the marinade.
Fish sauce (2 tablespoons): Essential for authentic Vietnamese umami; don’t skip it!
Lime juice (2 tablespoons, divided): Adds brightness to both fish and salad; use fresh limes for the best flavor.
Honey (1 tablespoon): Balances the salt with gentle sweetness.
Garlic (2 cloves, minced): Boosts the zingy, aromatic notes in the marinade.
Fresh ginger (1 tablespoon, grated): Infuses everything with its signature warmth and spicy-sweetness.
Red chili (1, finely sliced): Brings just the right amount of heat—adjust for your spice preference.
Sesame oil (1 tablespoon): Gives a gorgeous nutty finish to the fish marinade.
Jasmine or glutinous rice (1 cup): The classic base—soaking up the natural juices beautifully.
Water (1 1/2 cups): For steaming your rice to pillowy perfection.
Cucumber (1 small, julienned): Adds a burst of juicy freshness to the salad.
Shredded carrots (1 cup): Bring vibrant color and satisfying crunch.
Shredded cabbage (1 cup): Rounds out the salad with extra crunch and heartiness.
Red bell pepper (1/2, thinly sliced): Pops of sweetness and color make every bite more exciting.
Rice vinegar (2 tablespoons): Brings a gentle tang to the salad dressing.
Sugar (1 teaspoon): Slight sweetness helps balance the tartness and spice.
Fresh mint leaves (2 tablespoons, chopped): Lifts the salad with cool, aromatic notes.
Fresh cilantro (2 tablespoons, chopped): Adds that classic Vietnamese freshness.
Roasted peanuts (2 tablespoons, chopped): For wonderful crunch and an earthy finish.

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

Step 1: Cook the Sticky Rice

Start by giving your rice a good rinse under cold water—this helps remove excess starch for a fluffier, less sticky result. Combine the rice and water in a saucepan, bring to a gentle boil, then cover and cook over low heat for 15 minutes. After the water is absorbed and the grains are tender, take the pot off the heat and let it rest (still covered) for another 5 minutes. That’s how you get perfectly cooked sticky rice every time!

Step 2: Whisk the Marinade

In a small bowl, whisk together the soy sauce, fish sauce, lime juice, honey, minced garlic, grated ginger, sliced red chili, and sesame oil until smooth and aromatic—the scent alone is mouthwatering! This deeply flavorful blend strikes a gorgeous harmony of salty, sweet, tangy, and just a whisper of heat.

Step 3: Marinate the Haddock

Place your haddock fillets in a shallow dish and spoon the marinade over both sides. Let them sit for around 10 minutes; while that might not seem like long, it’s more than enough time for the fish to soak up those vibrant Vietnamese-style flavors without becoming soggy or over-marinated.

Step 4: Cook the Fish

Heat a nonstick skillet over medium-high. Gently lay your marinated haddock in the pan—let each side cook for about 3 to 4 minutes until the fillets turn opaque and start to flake with a fork. The aroma as the marinade caramelizes on the fish is truly irresistible!

Step 5: Make the Crunchy Salad

In a large mixing bowl, combine your julienned cucumber, shredded carrots and cabbage, and sliced red bell pepper. In a separate small bowl, whisk together the rice vinegar, remaining lime juice, and sugar. Pour this quick dressing over the vegetables and toss to thoroughly coat. Right before serving, add the chopped mint, cilantro, and roasted peanuts for maximum pop and crunch.

Step 6: Plate and Serve

Spoon a generous mound of sticky rice onto each plate, nestle your beautifully cooked haddock on top, and pile up that vibrant, crunchy salad on the side. Finish with a sprinkle of herbs or extra peanuts if you’d like—get ready to savor every flavorful forkful of Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad!

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

Garnishes

Nothing elevates this dish quite like a few finishing touches. Scatter extra chopped mint, cilantro, and roasted peanuts across the top just before serving. For extra color (and a hint more heat), try a few thin slices of red chili or a wedge of fresh lime on the plate. These little extras make each bite of Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad feel special.

Side Dishes

If you’d love to round out your meal, pair this recipe with chilled edamame, a light broth-based soup, or fresh fruit like mango or pineapple wedges. The clean, bright flavors of Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad work wonderfully alongside mild, simple sides for a balanced meal.

Creative Ways to Present

Feeling festive? Try rolling some of the salad and sticky rice with a slice of haddock in rice paper wrappers for homemade fresh spring rolls. Or plate each component separately for a customizable, “build-your-own” dinner spread. However you present it, the rainbow colors and layered textures of Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad guarantee a beautiful plate.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, store the fish, rice, and salad separately in airtight containers in the fridge. The haddock and rice will keep well for up to two days, while the salad is at its best within 24 hours, as the crunchy veggies tend to soften the longer they sit in dressing.

Freezing

While the sticky rice and cooked fish can be frozen for up to a month, the salad is best eaten fresh. To freeze, cool the haddock and rice completely, wrap well, and place in freezer-safe containers. Thaw overnight in the fridge before reheating and enjoying Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad once again.

Reheating

To reheat, warm the rice and haddock gently in the microwave or in a covered dish in a low oven until just heated through. Add a splash of water to the rice to keep it from drying out. The salad is best added fresh from the fridge or tossed together again with new veggies if you want maximum crunch.

FAQs

Can I use another kind of fish instead of haddock?

Absolutely! Cod and tilapia both work beautifully in this recipe—just keep an eye on cooking time, as fillet thickness may vary. Any mild-flavored, flaky white fish lets the Vietnamese-style marinade and salad be the stars.

Is this dish spicy?

It has a mild to moderate kick thanks to the red chili in the marinade and salad, but you’re in complete control. For less heat, use half the chili or remove the seeds; extra heat lovers can add more or serve with sliced chilies alongside.

How far in advance can I prepare the salad?

You can prepare the veggies a few hours ahead and keep them chilled. Add the dressing, herbs, and peanuts just before serving so everything stays as crisp and vibrant as possible.

Is Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad gluten-free?

The recipe is gluten-free if you use gluten-free soy sauce or tamari—double-check the labels to be sure. Fish sauce and rice are naturally gluten-free, so it’s a wonderful option for anyone avoiding gluten.

Can I make this for meal prep?

Definitely! Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad is meal-prep friendly if you store each component separately. It’s especially nice as a refreshing, light lunch that won’t weigh you down.

Final Thoughts

If you’re craving something fresh, vibrant, and full of flavor, you simply have to try Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad. With its bright herbs, deliciously marinated fish, and that addictive crunch in every bite, it’s a dish sure to make regular appearances at your table. Gather your ingredients and get ready for a meal you’ll absolutely love!

Vietnamese-Style Haddock with Sticky Rice and Crunchy Salad Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Vietnamese-style haddock dish is a perfect combination of flavors and textures. Tender haddock fillets marinated in a savory and slightly sweet sauce, served over sticky rice and accompanied by a refreshing crunchy salad.

Ingredients

Scale

Main Dish:

4 haddock fillets (about 6 ounces each)
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon honey
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 red chili, finely sliced
1 tablespoon sesame oil

Sticky Rice:

1 cup jasmine or glutinous rice
1 1/2 cups water

Crunchy Salad:

1 small cucumber, julienned
1 cup shredded carrots
1 cup shredded cabbage
1/2 red bell pepper, thinly sliced
2 tablespoons rice vinegar
1 tablespoon lime juice
1 teaspoon sugar
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons roasted peanuts, chopped

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Instructions

Prepare Rice: Rinse the rice, cook in water until tender, then let rest.
Marinate Haddock: Mix soy sauce, fish sauce, lime juice, honey, garlic, ginger, chili, sesame oil. Marinate haddock.
Cook Haddock: Sear marinated haddock in a skillet until flaky.
Make Salad: Combine cucumber, carrots, cabbage, bell pepper. Dress with vinegar, lime juice, sugar. Add mint, cilantro, peanuts.
Serve: Plate haddock over rice with salad on the side.