Haddock with Sticky Rice Recipe
If you’re craving a dish that is both comforting and bursting with flavor, the Haddock with Sticky Rice Recipe is just what you need to brighten your dinner table. This recipe effortlessly combines tender, flaky haddock fillets glazed with a sweet and savory sauce alongside perfectly steamed sticky rice. The harmony of textures and the subtle Asian-inspired flavors make this dish a true favorite for both busy weeknights and special occasions. Plus, it’s surprisingly simple to prepare, promising a delightful meal that feels both exotic and familiar.
Ingredients You’ll Need
The magic of this Haddock with Sticky Rice Recipe lies in its simplicity — just a handful of well-chosen ingredients that each add their own character. From the bright zing of fresh ginger to the rich sweetness of honey, every element plays a vital role in building a dish that’s vibrant, aromatic, and utterly satisfying.
- Haddock fillets (2, about 6 oz each): Choose fresh fillets for the best flaky, tender texture.
- Soy sauce (1 tablespoon): Adds savory umami depth with a salty bite.
- Honey (1 tablespoon): Brings natural sweetness to balance the soy sauce.
- Rice vinegar (1 tablespoon): Introduces a mild acidity that brightens flavors.
- Sesame oil (1 teaspoon): Imparts a toasty, nutty aroma crucial for Asian-inspired dishes.
- Fresh ginger (1 teaspoon, grated): Offers a warm, spicy freshness that awakens the palate.
- Garlic clove (1, minced): Adds bold pungency essential to the glaze.
- Sticky rice (1 cup): Also called glutinous rice, it’s key for that luscious, chewy texture.
- Water (1¾ cups): Needed to perfectly cook the sticky rice.
- Vegetable oil (1 tablespoon): Used for cooking the fish if pan-searing.
- Salt and pepper: Essential for seasoning the fish just right.
- Sliced green onions and sesame seeds: Fresh garnishes that add crunch, color, and extra flavor.
- Lime wedges: A zesty finishing touch that brightens up each bite.
How to Make Haddock with Sticky Rice Recipe
Step 1: Prepare the Sticky Rice
Start by rinsing your sticky rice under cold water until the water runs clear. This step removes excess starch and prevents clumping. Combine the rinsed rice with 1¾ cups of water in a pot or rice cooker. If you have a half-hour to spare, soak the rice first to help it cook more evenly and achieve that perfect chewiness. Cook according to your rice cooker instructions, or bring the pot to a boil on the stove, then lower to a simmer, cover, and let it cook for about 15 minutes. After cooking, turn off the heat but keep it covered for an additional 10 minutes — this resting period lets the rice finish steaming and fluff up beautifully.
Step 2: Make the Glaze Sauce
While the rice is cooking, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic in a small bowl. This simple yet flavorful glaze will be the star ingredient that elevates your haddock, marrying sweet, salty, and aromatic notes into one irresistible coating.
Step 3: Prepare and Cook the Haddock
Pat the haddock fillets dry and season them lightly with salt and pepper. Depending on your preference, you can either bake or pan-sear the fish. For baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment or foil. Place the fillets on the sheet and brush generously with the sauce mixture. Bake for 10 to 12 minutes until the fish flakes easily with a fork. If you opt for pan-searing, heat vegetable oil in a skillet over medium heat, add the fish, and cook for 3 to 4 minutes per side, brushing the glaze on as it cooks for a shiny, caramelized finish.
Step 4: Assemble and Garnish
Fluff the sticky rice gently with a fork and divide it between your plates. Nestle the glazed haddock fillets on top and sprinkle sliced green onions and sesame seeds over them. Serve with lime wedges on the side for a lively pop of citrus that’s simply irresistible when squeezed over the dish.
How to Serve Haddock with Sticky Rice Recipe
Garnishes
Garnishing is where you can add personality and freshness to this dish. Thinly sliced green onions provide a crisp, mild bite, while toasted sesame seeds bring a delightful crunch and aroma. The bright lime wedges are not just decorative — a squeeze over the fish and rice introduces a vibrant acidity that perfectly balances the sweetness and umami of the glaze.
Side Dishes
If you want to round out your Haddock with Sticky Rice Recipe into a hearty meal, consider light and fresh sides like sautéed bok choy seasoned with garlic or steamed edamame sprinkled with sea salt. These vegetables add a pop of color and additional layers of flavor that complement the main dish without overwhelming it.
Creative Ways to Present
For a playful twist, serve this dish in deep bowls to create an Asian-inspired rice bowl experience. Drizzle extra glaze over the top and sprinkle with chopped fresh herbs like cilantro or Thai basil. You can also add a dollop of spicy mayo or a side of quick pickled vegetables to bring in a delightful contrast of flavors and textures that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Leftover Haddock with Sticky Rice Recipe tastes great the next day as well. Store the fish and sticky rice separately in airtight containers to maintain the best texture. Refrigerate and consume within 2 days for freshness and safety.
Freezing
While sticky rice can be frozen, it’s best enjoyed fresh or refrigerated due to textural changes after thawing. However, you can freeze the cooked haddock fillets wrapped tightly in plastic wrap and placed in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm sticky rice gently in a microwave or steamed in a covered dish with a splash of water to regain its softness. For the fish, reheat in the oven at 300°F (150°C) for about 10 minutes, loosely covered with foil to prevent drying out, or warm carefully in a skillet over low heat.
FAQs
Can I use other types of fish instead of haddock?
Absolutely! While haddock is preferred for its delicate texture and mild flavor, you can substitute with cod, pollock, or even salmon if you like a richer taste. Just adjust cooking times slightly depending on the thickness of the fillets.
Is sticky rice the same as regular rice?
Sticky rice, or glutinous rice, is unique because of its texture and chewiness when cooked. It’s not the same as regular long-grain rice, as it becomes much stickier and is often used in Asian desserts and dishes like this one.
Can I prepare the sauce in advance?
Yes, the glaze sauce can be mixed several hours ahead or even the day before. Keep it refrigerated and bring to room temperature before brushing onto the fish for better absorption and caramelization.
What if I don’t have rice vinegar?
If rice vinegar is not available, you can substitute with apple cider vinegar or white wine vinegar in equal amounts, but expect a slightly different flavor profile. Avoid stronger vinegars like balsamic as they might overpower the delicate glaze.
Is this Haddock with Sticky Rice Recipe gluten-free?
It can be gluten-free if you use gluten-free soy sauce and verify all other ingredients. Be sure to check labels if you have dietary restrictions, especially on the soy sauce and any pre-packaged items.
Final Thoughts
The Haddock with Sticky Rice Recipe is one of those dishes that feels like a warm hug on a plate—comforting, flavorful, and surprisingly quick to prepare. Whether you’re a seafood lover or just dipping your toes into Asian-inspired cooking, this recipe brings a wonderful balance of tastes and textures that will keep you coming back for seconds. Give it a try tonight and enjoy the delightful experience of making a simple yet impressive meal that’s perfect any day of the week.
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Haddock with Sticky Rice Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
This Haddock with Sticky Rice recipe features tender, flaky haddock glazed in a savory-sweet soy and honey sauce, paired with perfectly cooked sticky rice. Enhanced with fresh ginger, garlic, and sesame oil, this Asian-inspired dish is both comforting and elegant, making it an ideal main course for seafood lovers seeking a flavorful yet simple meal.
Ingredients
Fish and Sauce
- 2 haddock fillets (about 6 oz each)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove (minced)
- Salt and pepper to taste
- 1 tablespoon vegetable oil (for pan-cooking)
Sticky Rice
- 1 cup sticky rice (glutinous rice)
- 1¾ cups water
Garnish and Serving
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Sticky Rice: Rinse the sticky rice under cold water until the water runs clear. Combine the rinsed rice with 1¾ cups water in a pot or rice cooker. Let it soak for 30 minutes if possible. Cook according to rice cooker instructions, or bring to a boil on the stovetop, reduce heat, cover, and simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes to finish steaming.
- Preheat and Mix Sauce: While the rice is cooking, preheat your oven to 400°F (200°C) if baking, or heat a skillet over medium heat for pan cooking. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to create the glaze.
- Prepare and Cook Haddock: Pat the haddock fillets dry and season lightly with salt and pepper. If baking, place the fillets on a baking sheet lined with parchment paper or foil. If pan-cooking, add vegetable oil to the preheated skillet and place the fillets directly in it. Brush each fillet generously with the prepared sauce.
- Cook the Fish: Bake the haddock for 10–12 minutes, or pan-cook for 3–4 minutes per side, until the fish flakes easily with a fork and is cooked through, showcasing a glossy, flavorful glaze.
- Serve: Fluff the sticky rice and divide it between plates. Top with the glazed haddock fillets, garnish with sliced green onions and sesame seeds, and serve immediately with lime wedges for squeezing over the dish.
Notes
- You can steam the fish instead of baking or pan-searing for a softer texture.
- Add sautéed bok choy or steamed edamame to the meal for a complete balanced dish.
- Prep Time: 10 minutes (plus optional 30-minute rice soak)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
