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
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.
Notes
- You can substitute cod or tilapia for haddock.
- Add sliced mango or papaya to the salad for a fruity twist.
- Adjust chili to taste for desired heat level.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 plate (fish with rice and salad)
- Calories: 430
- Sugar: 9 g
- Sodium: 880 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 65 mg
