If you’re looking for a dinner that’s both simple and irresistible, Haddock with Sticky Rice hits that sweet spot perfectly. Flaky, tender haddock glazed in a crave-worthy honey-soy pan sauce finds its perfect partner in fluffy, slightly sticky rice that soaks up every flavorful drop. This dish brings together bright Asian-inspired flavors, making it a go-to weeknight favorite that dazzles just as easily on a special occasion. It’s comfort food with a fresh twist, and once you taste it, you’ll understand why Haddock with Sticky Rice deserves a regular spot on your table!
Ingredients You’ll Need
You don’t need a lengthy shopping list to create magic with Haddock with Sticky Rice. Every ingredient is essential, contributing its own flavor, texture, or even a touch of color—but the beauty is in the simplicity. Gather these items and you’re moments away from an amazing meal!
- Haddock fillets: Mild and flaky, haddock soaks up the glaze beautifully and cooks quickly for a perfect entrée.
- Soy sauce: Adds that deep umami base for your honey-soy glaze—regular or low sodium works great here.
- Honey: Sweetness balances the salt and tang, giving the glaze its signature shiny, sticky finish.
- Rice vinegar: A quick splash brightens the sauce and keeps the flavors lively.
- Sesame oil: Just a little unlocks a nutty aroma, so don’t skip it!
- Grated ginger: Fresh ginger adds a gentle heat and freshness that ties the sauce together.
- Garlic: You’ll only need a clove, but it infuses the glaze with savory depth.
- Salt and pepper: Season simply, letting the fish and sauce take center stage.
- Vegetable oil: For pan-searing—the neutral flavor won’t compete with your glaze.
- Sticky (glutinous) rice: The starchiness is key for that signature clumping texture; it’s unbeatable with the savory sauce.
- Water: Used to cook the rice to fluffy, slightly sticky perfection.
- Green onions & sesame seeds (optional): These add pops of color and extra crunch if you like a finishing flourish.
How to Make Haddock with Sticky Rice
Step 1: Prep the Sticky Rice
The secret to perfect sticky rice every time is a good rinse: swish the grains under cold water until the water runs almost clear, washing away excess starch. Then, combine the rinsed rice and water in a saucepan. Bring it to a gentle boil, lower the heat, cover, and let it simmer quietly for 18–20 minutes, until all the water is absorbed. Don’t peek—trapping that steam is what gives the rice its trademark tender, almost creamy texture for Haddock with Sticky Rice. After cooking, let it rest covered for another 10 minutes. This pause allows each grain to finish absorbing steam and become perfectly sticky.
Step 2: Season and Prepare the Haddock
While that rice is gently doing its thing, start on your haddock. Pat your fillets dry with paper towels (this helps the seasoning and the glaze stick). Sprinkle both sides lightly with salt and pepper. Now, mix together your soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a small bowl. This bright, glossy mixture will soon transform your fillets with flavor. Set the sauce aside—you’ll need it in just a minute.
Step 3: Sear and Glaze the Fillets
Heat the vegetable oil in a nonstick skillet over medium-high heat. Once it’s shimmering, add the seasoned haddock fillets. Give them 2–3 minutes per side; you’re looking for a light golden crust and fillets that flake easily but are still moist inside. When the fish is nearly cooked through, lower the heat and pour that gorgeous sauce over the top. Gently spoon the bubbling glaze over the fillets as it thickens, letting it coat every surface in a shiny, sweet-savory finish. After a minute or two, the haddock should be fully cooked and deliciously glazed.
Step 4: Plate It Up
Give your sticky rice a quick fluff with a fork to let out steam and separate the grains. Divide the rice among your plates, setting the stage for the real showstopper. Top each pile of rice with a glazed haddock fillet and drizzle with extra sauce from the pan. If you’re feeling fancy (and why not?), garnish with a sprinkle of sliced green onions and sesame seeds. That’s it—Haddock with Sticky Rice ready to steal the spotlight!
How to Serve Haddock with Sticky Rice
Garnishes
For color and crunch, nothing beats a scattering of thinly sliced green onions and toasted sesame seeds on your Haddock with Sticky Rice. These simple touches make the dish look inviting and add bursts of flavor with every bite. If you like a bit of heat, a pinch of crushed red pepper or a drizzle of chili oil works beautifully, too.
Side Dishes
While Haddock with Sticky Rice shines on its own, pairing it with bright veggies rounds out the meal. Steamed bok choy, sautéed snap peas, or quick-cooked broccoli deliver freshness and crunch. If you want extra protein or color, a bowl of lightly salted edamame or a crisp cucumber salad brings excellent balance to each plate.
Creative Ways to Present
Get playful when plating! For an elegant restaurant-style look, pack sticky rice into a ramekin, invert it onto a plate, and set the haddock fillet on top. Drizzle the extra glaze over everything and garnish with herbs or edible flowers. Or, serve individual rice bowls with haddock nestled on top for a cozy, build-your-own vibe—perfect for family-style dining. However you serve, Haddock with Sticky Rice enjoys the spotlight!
Make Ahead and Storage
Storing Leftovers
If you’ve got extra Haddock with Sticky Rice, transfer the rice and fish to separate airtight containers. Stored this way in the fridge, both hold up nicely for one to two days. Keep garnishes separate until ready to serve so they stay crisp and fresh.
Freezing
Sticky rice freezes surprisingly well! Cool it completely, then portion into freezer-safe bags or containers. The cooked haddock can be frozen, too—just be sure it’s cooled to room temperature first. For best flavor, enjoy within one month, as the texture may change if stored longer.
Reheating
To reheat, sprinkle the sticky rice with a little water, cover, and warm in the microwave or on the stovetop until steaming and tender. The haddock reheats gently in the microwave or, for the best texture, in a low oven, covered, until warmed through. Just take care not to overheat the delicate fish, as it can dry out quickly. Top with sauce and fresh garnishes just before serving.
FAQs
Can I use frozen haddock for this recipe?
Absolutely! Just be sure to defrost the fillets completely and pat them extra dry before cooking. This ensures a beautiful sear and helps the glaze cling to the fish, keeping Haddock with Sticky Rice wonderfully moist and flavorful.
What can I substitute for sticky (glutinous) rice?
If you can’t find sticky rice, jasmine rice is a great alternative. While the texture will be lighter and less chewy, it’ll still soak up the sauce beautifully and pair well with the glazed haddock.
Can I make the sauce spicier?
Definitely! Add a touch of chili paste, a dash of sriracha, or even a sprinkle of crushed red pepper to the sauce. This brings a gentle heat that stands up wonderfully to the sweetness of the honey and richness of the fish in Haddock with Sticky Rice.
Is this recipe gluten-free?
It can be! Just use a certified gluten-free soy sauce (or tamari) in place of regular soy sauce, and double-check your other ingredients. It’s an easy swap that opens up Haddock with Sticky Rice to more guests around your table.
How do I know when the haddock is cooked through?
Haddock cooks quickly and is done when it turns opaque and flakes easily with a fork. Try not to overcook—2 to 3 minutes per side is usually perfect. The final simmer in the sauce will finish it off without making it dry.
Final Thoughts
If you’re craving a meal that feels both soothing and special, Haddock with Sticky Rice is the answer. It combines the tenderness of fresh fish with glossy, addictive flavors and perfectly chewy rice, all in one fuss-free dish. I can’t recommend it enough—give it a try and let it earn a cherished spot in your rotation!
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Haddock with Sticky Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Asian-inspired recipe for Haddock with Sticky Rice features tender haddock fillets glazed in a sweet and savory sauce served over fluffy sticky rice. A delightful dish that’s easy to prepare and bursting with flavors!
Ingredients
Haddock Fillets:
- 4 haddock fillets (about 5–6 ounces each)
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 tablespoon vegetable oil (for searing)
Sticky Rice:
- 1 cup sticky (glutinous) rice
- 1 1/4 cups water
Garnish:
- Green onions and sesame seeds for garnish (optional)
Instructions
- Rinse and Cook Sticky Rice: Rinse the sticky rice thoroughly and cook until tender.
- Prepare Haddock: Season and sear the haddock fillets.
- Make Glaze: Whisk together soy sauce, honey, vinegar, sesame oil, ginger, and garlic.
- Glaze and Serve: Glaze the haddock fillets and serve over rice, garnishing with green onions and sesame seeds.
Notes
- You can substitute jasmine rice if sticky rice isn’t available.
- Add a side of steamed bok choy or edamame for a complete meal.
- Adjust the honey-soy glaze to taste for more sweetness or acidity.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 fillet with rice
- Calories: 370
- Sugar: 7g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 65mg
