If you’re looking for a truly comforting, flavor-packed meal that comes together effortlessly on any busy evening, you’ll fall head over heels for Haddock with Sticky Rice. This dish pairs silky, perfectly cooked white fish with tender, glossy rice and brings them all together with a crave-worthy, soy and honey glaze. With a handful of staple ingredients and a few fresh touches, it’s the kind of weeknight supper you crave—simple enough for a casual dinner but elegant enough for a special occasion.
Ingredients You’ll Need
The beauty of Haddock with Sticky Rice is in its simplicity—the ingredients do all the heavy lifting, with no complex steps or fussy techniques involved. Every element here serves a purpose, giving the dish its harmony of savory, sweet, and fragrant notes.
- Haddock Fillets: Clean, mild, and flaky, haddock is a fabulous choice for soaking up bold glazes.
- Jasmine or Sushi Rice: For that luscious, sticky texture that makes every bite memorable.
- Water: Just the right amount ensures perfectly steamed rice every time.
- Sesame Oil: Infuses the fish with a toasty, nutty aroma and authentic depth.
- Soy Sauce: Lends saltiness and deep umami to your glaze—use tamari for a gluten-free version.
- Rice Vinegar: Brightens the flavors with a hint of tang.
- Honey: Rounds out the sauce with gentle sweetness and shine.
- Garlic: Adds sharp, irresistible flavor to both fish and sauce.
- Ginger: A touch of fresh heat lifts the whole dish—freshly grated is best here!
- Green Onions: Give a fresh crunch and gorgeous color to the final plate.
- Sesame Seeds: For an eye-catching and tasty finishing touch.
- Salt and Pepper: Season the haddock to bring out its natural character before searing.
- Optional Garnishes: Lime wedges and chopped cilantro add a citrusy, herbal pop if you want to go all out.
How to Make Haddock with Sticky Rice
Step 1: Prepare the Sticky Rice
Start by rinsing your rice in cold water until the water is clear—this step removes excess starch and helps achieve that signature sticky texture. Add the rinsed rice and water to a small saucepan, bring it to a boil, then immediately reduce the heat to low, cover, and let it simmer gently for 15–18 minutes. When the rice has absorbed all the water, take it off the heat but leave the lid on; letting it sit for 10 minutes allows the rice to finish cooking in its own steam, making it perfectly sticky and tender.
Step 2: Season and Sear the Haddock
While the rice simmers away, pat your haddock fillets dry and give them a good sprinkle of salt and pepper on both sides. Heat the sesame oil in a nonstick skillet over medium heat—it’ll sizzle lightly when ready. Gently lay the fillets in the pan and sear them for about 3–4 minutes per side, resisting the urge to flip too early. The fish is ready to turn when it releases easily and has a light golden crust. When done, it should be opaque and flake easily with a fork.
Step 3: Make the Soy-Honey Glaze
While the haddock cooks, whisk together the soy sauce (or tamari), rice vinegar, honey, minced garlic, and grated ginger in a small bowl. This quick glaze brings all the flavors together with just the right balance of salty, sweet, and tangy. Once the haddock is cooked through, pour the glaze over the fillets and let everything simmer gently for 1–2 minutes—just until the fish is beautifully glazed and the sauce slightly thickens.
Step 4: Assemble and Garnish
Uncover the sticky rice and fluff it gently with a fork, then divide it between your plates. Lay the glazed haddock fillets on top, making sure to spoon any extra sauce over for maximum flavor. Finish with a generous sprinkle of sliced green onions and sesame seeds. If you’re feeling festive, add lime wedges and chopped cilantro for a pop of color and freshness. Your Haddock with Sticky Rice is now ready to delight!
How to Serve Haddock with Sticky Rice
Garnishes
Don’t underestimate the magic of a great garnish when it comes to your Haddock with Sticky Rice. Sliced green onions and toasted sesame seeds add crunch and visual appeal, while a few bright lime wedges or a scattering of chopped cilantro inject a dose of freshness. These little touches really enhance both flavor and presentation, making every plate inviting and vibrant.
Side Dishes
If you want to round out your meal, there are plenty of tasty sides that pair beautifully with Haddock with Sticky Rice. Lightly steamed broccoli, garlicky bok choy, or even a crisp cucumber salad will complement the sweet-savory glaze without stealing the spotlight. You can also serve a tangy carrot slaw or quick-pickled radishes for extra texture and flavor variety.
Creative Ways to Present
For a restaurant-worthy touch, try using a small bowl to mold the sticky rice before flipping it onto your plate for a tidy dome shape. Place the glazed haddock neatly over the rice, then drizzle the sauce and scatter your garnishes artfully. Or, if you’re serving family style, arrange everything on a large platter, letting diners help themselves—a fun, interactive way to enjoy Haddock with Sticky Rice.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the haddock and sticky rice cool to room temperature, then store them in separate airtight containers in the refrigerator. This helps keep the textures at their best and prevents any flavors from becoming muddled. Both rice and fish will stay fresh for up to two days.
Freezing
While sticky rice is best enjoyed freshly cooked, you can freeze it successfully if needed. Pack cooled rice in airtight bags or containers, pressing out as much air as possible. Frozen haddock with the glaze can also be stored the same way. For both, freeze for up to one month, then thaw overnight in the refrigerator before reheating.
Reheating
To reheat rice, sprinkle with a little water and microwave covered for 1–2 minutes, or steam it gently until warmed through. For the haddock, a low oven (about 300°F) works best; place the fish in a baking dish, cover with foil, and heat until just warmed. This keeps the texture tender and avoids overcooking. Spoon over any extra sauce to freshen it up and restore that lovely glaze.
FAQs
Can I use frozen haddock for Haddock with Sticky Rice?
Absolutely! Just be sure to thaw the haddock fillets completely and pat them dry before cooking. This helps them sear properly and prevents excess water from thinning the sauce.
Is there a substitute for haddock in this recipe?
If haddock isn’t available, cod or tilapia are excellent alternatives. Both have a mild flavor and flaky texture that work well with the sticky rice and savory glaze.
How do I make the dish spicier?
If you love a little kick, stir some sriracha or a pinch of red pepper flakes into the glaze while whisking. You can also sprinkle chili flakes over the finished plate for extra heat.
Is Haddock with Sticky Rice gluten-free?
This recipe is naturally gluten-free if you use tamari in place of regular soy sauce. Always double-check labels on other condiments if you’re sensitive to gluten.
Can I prepare any components ahead of time?
Yes! You can cook the rice and glaze ahead—just reheat gently before serving. The haddock is best cooked fresh, but it reheats beautifully using the tips above if needed.
Final Thoughts
There’s something truly special about sharing a homemade plate of Haddock with Sticky Rice—especially when it’s this easy and flavorful. I hope you feel inspired to try this recipe for yourself or surprise someone you love with a meal that’s both simple and extraordinary. Enjoy every savory-sweet bite!
Print
Haddock with Sticky Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
Enjoy a delightful Asian-inspired meal with this recipe for Haddock with Sticky Rice. Tender haddock fillets are glazed to perfection and served over fluffy jasmine rice, creating a harmonious blend of flavors. This dish is easy to prepare and perfect for a quick and satisfying dinner.
Ingredients
Haddock Fillets:
- 2 haddock fillets (about 6 oz each)
- Salt and pepper to taste
Sticky Rice:
- 1 cup jasmine or sushi rice
- 1¼ cups water
Glaze:
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
Garnish:
- 2 green onions (sliced)
- 1 tablespoon sesame seeds
- Optional: lime wedges and chopped cilantro for garnish
Instructions
- Rinse and Cook Rice: Rinse rice, cook with water until tender.
- Prepare Haddock: Season fillets, sear in sesame oil.
- Make Glaze: Whisk together soy sauce, vinegar, honey, garlic, and ginger.
- Glaze Haddock: Pour sauce over cooked fish, simmer to glaze.
- Serve: Fluff rice, plate, top with haddock and sauce. Garnish and serve.
Notes
- For a spicier version, add sriracha or red pepper flakes to the glaze.
- You can use cod or tilapia instead of haddock.
Nutrition
- Serving Size: 1 fillet with rice
- Calories: 410
- Sugar: 7g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 70mg
