If you’re searching for a comforting yet elegant dish that’s both healthy and bursting with flavor, this Haddock with Sticky Rice Recipe is an absolute winner. Perfectly tender and flaky haddock fillets baked to perfection sit atop a bed of luscious sticky rice, all brought together with a sweet-savory drizzle of honey, soy, and fragrant ginger. It’s a delightful dish that strikes the perfect balance between simplicity and gourmet style, making it a fantastic weeknight dinner or a crowd-pleasing centerpiece for special occasions.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that each play a crucial role in developing the unique flavor and texture of this dish. From the silky sticky rice to the punchy ginger and garlic marinade, these components come together beautifully with the delicate haddock.
- Fresh haddock fillets (1 1/2 pounds): Choose firm, white fillets for flaky texture and mild flavor.
- Sticky rice (2 cups uncooked): Short-grain or sushi rice is essential for that perfect sticky texture.
- Water (2 1/4 cups): For cooking the rice to tender perfection.
- Soy sauce (3 tablespoons): Adds depth and a touch of salty umami.
- Honey (2 tablespoons): Balances the soy with natural sweetness and helps caramelize the fish.
- Rice vinegar (1 tablespoon): Brings a subtle tang that brightens the dish.
- Sesame oil (1 teaspoon): Infuses a warm, nutty aroma.
- Minced garlic (2 cloves): Adds pungent, savory notes that enhance the marinade.
- Grated fresh ginger (1 teaspoon): Gives the dish a fresh and zesty kick.
- Salt (1/2 teaspoon): Season to taste, helps elevate all the flavors.
- Black pepper (1/4 teaspoon): Offers a gentle heat without overpowering.
- Sliced green onions (2): For fresh, crisp garnish.
- Toasted sesame seeds (1 teaspoon, optional): Adds extra texture and visual appeal.
- Lime wedges: For a bright, citrusy finish that cuts through the richness.
How to Make Haddock with Sticky Rice Recipe
Step 1: Prepare the Sticky Rice
Begin by rinsing your sticky rice under cold water until the water runs clear—this step is crucial for removing surface starch and ensuring your rice cooks up perfectly sticky but not mushy. Combine the rinsed rice with 2 1/4 cups of water in a pot or rice cooker, then cook according to the package instructions until tender and fluffy. The sticky rice will serve as the comforting base that soaks up all those delicious flavors from the baked haddock and sauce.
Step 2: Mix the Sauce
While the rice cooks, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, salt, and black pepper in a small bowl. This mixture is the heart of your marinade and finishing drizzle, lending vibrant layers of sweet, salty, and aromatic notes that perfectly complement the mild haddock.
Step 3: Prepare and Bake the Haddock
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Lay the haddock fillets evenly on the sheet and brush them generously with the flavorful sauce, reserving a few tablespoons for serving later. Bake the fish for 12 to 15 minutes until it flakes effortlessly with a fork. The marinade caramelizes as it bakes, giving the fish a lovely golden glaze and rich depth of flavor.
Step 4: Assemble the Dish
Once the rice is steamed and the haddock is tender and juicy, fluff the sticky rice with a fork and divide it onto plates. Top each serving with a beautiful haddock fillet and drizzle the reserved sauce over the top. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if using, then serve immediately with lime wedges for a burst of fresh acidity that elevates every bite.
How to Serve Haddock with Sticky Rice Recipe
Garnishes
Fresh garnishes take this dish from tasty to unforgettable. Thinly sliced green onions add a pop of color and mild pungency while toasted sesame seeds contribute subtle crunch and nuttiness. Don’t skip the lime wedges as squeezing fresh lime juice just before eating offers a lively tang that enhances the overall flavor profile delightfully.
Side Dishes
This Haddock with Sticky Rice Recipe shines as a main on its own but pairs beautifully with steamed greens like bok choy or broccoli. The crisp vegetables provide a refreshing balance to the sticky rice’s richness and the savory-sweet hollandaise of the fish. You might also consider a simple cucumber salad with a light vinaigrette to keep the meal light and vibrant.
Creative Ways to Present
For a stunning presentation, consider serving the haddock over sticky rice molded into compact shapes using small bowls or ramekins. Layer some steamed veggies on the side and garnish artistically with green onions and sesame seeds. You could also wrap the sticky rice and fish in nori sheets for a fun sushi-inspired twist that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover haddock with sticky rice in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2 days, giving you a quick, flavorful meal ready to enjoy without extra prep work.
Freezing
Although it’s best enjoyed fresh, you can freeze the haddock fillets separately before cooking for up to 1 month. Cooked sticky rice tends to lose some of its texture after freezing, so it’s better to prepare fresh rice when reheating. If you must freeze leftovers, wrap tightly and consume within 1 month for best quality.
Reheating
To reheat, gently warm the haddock in a low oven (about 300 degrees Fahrenheit) to keep it moist and prevent overcooking. Microwave the sticky rice with a damp paper towel covering it to retain moisture and fluff it up. Reapply a splash of the reserved sauce or soy sauce to brighten the flavors as needed.
FAQs
Can I use other types of fish besides haddock?
Absolutely! Cod or pollock are great substitutes if haddock isn’t available. They have a similar texture and mild flavor that works well with the sticky rice and sauce.
Is sticky rice different from regular rice?
Yes, sticky rice, also known as glutinous rice or sushi rice, has a higher starch content which makes it stickier and more cohesive when cooked. This texture is perfect for soaking up sauces and providing a satisfying bite beneath the fish.
Can I marinate the fish ahead of time?
Definitely! Marinating the haddock in the sauce for about 15 minutes before baking will infuse the fish with even more flavor and make the dish extra delicious. Just be careful not to marinate too long to avoid the fish becoming mushy.
Is this recipe suitable for meal prep?
Yes, it’s an excellent option for meal prepping. Keep the fish and rice stored separately until eating to maintain the best texture. Add fresh garnishes just before serving for maximum freshness.
Can I make this recipe gluten-free?
Yes, by using gluten-free soy sauce or tamari, this Haddock with Sticky Rice Recipe can easily be adapted to fit a gluten-free diet without sacrificing flavor.
Final Thoughts
There’s something wonderfully satisfying about the simplicity and balanced flavors of this Haddock with Sticky Rice Recipe. It’s a dish that feels special but is incredibly approachable to make. Whether you’re cooking for yourself or entertaining guests, I can’t recommend it enough. So, dive in and enjoy the comforting, fragrant combination of tender fish and sticky rice—you’ll be so glad you did!
Print
Haddock with Sticky Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian Inspired
- Diet: Pescatarian
Description
This delicious Haddock with Sticky Rice recipe combines tender baked haddock fillets with perfectly cooked sticky rice, all brought together by a flavorful soy-honey-ginger sauce. It’s an easy, Asian-inspired main course that can be prepared in under 40 minutes, perfect for a healthy weeknight dinner or a special occasion meal.
Ingredients
Fish
- 1 1/2 pounds fresh haddock fillets
Rice
- 2 cups uncooked sticky rice (short-grain or sushi rice)
- 2 1/4 cups water
Sauce
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish and Serving
- 2 sliced green onions
- 1 teaspoon toasted sesame seeds (optional)
- Lime wedges for serving
Instructions
- Prepare the Rice: Rinse the sticky rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice with 2 1/4 cups of water in a pot or rice cooker. Cook the rice according to package directions until tender and sticky.
- Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, salt, and black pepper until well combined. This sauce will both flavor the fish and serve as a drizzle later.
- Preheat Oven and Prep Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare and Bake Haddock: Place the haddock fillets on the prepared baking sheet. Brush each fillet generously with the soy-honey sauce, reserving a few tablespoons to drizzle after baking. Bake the fish in the oven for 12 to 15 minutes, or until the fish flakes easily with a fork and is opaque throughout.
- Assemble the Dish: Once the rice is cooked, fluff it gently with a fork and divide it evenly among four plates. Top each portion with a baked haddock fillet. Drizzle the remaining sauce over the fish and rice for extra flavor.
- Garnish and Serve: Garnish each plate with sliced green onions and toasted sesame seeds if using. Serve immediately with lime wedges for a bright, fresh contrast to the flavors.
Notes
- If haddock is unavailable, substitute with cod or pollock fillets.
- Add steamed vegetables like bok choy or broccoli alongside for a complete and balanced meal.
- For enhanced flavor, marinate the haddock in the sauce for 15 minutes prior to baking.
