Description
This Haddock with Sticky Rice recipe features tender seared haddock fillets glazed with a savory Asian-inspired sauce served over fragrant sticky jasmine rice. Perfect for an easy weeknight seafood dinner, it combines simple ingredients like soy sauce, sesame oil, ginger, and garlic to create a bright, flavorful dish that comes together entirely on the stovetop.
Ingredients
Scale
Fish and Marinade
- 4 haddock fillets (about 6 oz each)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons honey or brown sugar
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
Rice
- 1 cup jasmine or sushi rice
- 1 1/4 cups water
- 1/2 teaspoon salt
For Cooking and Garnish
- 1 tablespoon vegetable oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds, toasted
- Lime wedges, for serving (optional)
- Fresh cilantro, for serving (optional)
Instructions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice, water, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for 15–18 minutes until all the water is absorbed.
- Let Rice Rest: Remove the saucepan from heat and keep it covered. Let the rice sit undisturbed for 10 minutes to finish steaming and become sticky and tender.
- Make the Sauce: While the rice cooks, whisk together soy sauce, sesame oil, rice vinegar, honey, grated fresh ginger, and minced garlic in a small bowl to create a flavorful marinade and glaze for the fish.
- Prepare the Haddock: Pat the haddock fillets dry with paper towels. Brush both sides generously with the prepared sauce to coat the fish.
- Sear the Haddock: Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the haddock fillets and cook for 3 to 4 minutes per side until the fish is cooked through and flakes easily with a fork.
- Glaze the Fish: During the last minute of cooking, spoon any remaining sauce over the fillets to intensify the flavor and add a shiny glaze.
- Serve: Fluff the sticky rice with a fork and divide among plates. Top each serving with a seared haddock fillet. Garnish with sliced green onions, toasted sesame seeds, lime wedges, and fresh cilantro if desired for a fresh finish.
Notes
- For extra flavor, marinate the haddock in the sauce for 15–20 minutes before cooking.
- Sticky rice can also be made in a rice cooker or steamed instead of stovetop simmering if preferred.
- You can substitute haddock with cod or halibut depending on availability.
- To keep it gluten-free, be sure to use a gluten-free soy sauce variety.
