Description
A delicious and flavorful Asian-inspired dish featuring tender haddock fillets glazed with a savory soy and honey sauce, served atop fragrant sticky (glutinous) rice. Perfect for a quick and satisfying gluten-free main course.
Ingredients
Scale
Fish
- 2 haddock fillets (about 6 ounces each)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- Optional garnish: sesame seeds and extra sliced green onions
Sticky Rice
- 1 cup sticky (glutinous) rice
- 1 1/4 cups water (for cooking rice)
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 green onion, sliced
Instructions
- Prepare the Rice: Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. In a rice cooker or saucepan, add the soaked rice and 1 1/4 cups water. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover, and simmer for 15–20 minutes until tender.
- Season the Fish: While the rice cooks, pat the haddock fillets dry with paper towels and season both sides with salt and pepper to taste.
- Make the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and sliced green onion to create a flavorful glaze.
- Cook the Haddock: Heat vegetable oil in a nonstick skillet over medium heat. Add the haddock fillets and cook for 3–4 minutes per side, or until the fish is cooked through, opaque, and flakes easily with a fork.
- Glaze the Fish: In the last minute of cooking, pour the prepared sauce over the fish in the skillet. Let it simmer gently until the sauce thickens slightly and the fish becomes beautifully glazed.
- Serve: Fluff the cooked sticky rice with a fork and divide between serving plates. Place the glazed haddock fillets on top of the rice and spoon any extra sauce over the fish. Garnish with additional sliced green onions and sesame seeds if desired.
Notes
- For extra flavor, cook the sticky rice with a piece of kombu or add a dash of rice vinegar to the cooking water.
- Haddock can be substituted with cod or another mild white fish if preferred.
- Steamed bok choy, edamame, or sautéed greens make excellent side dishes to complement this meal.
