Vietnamese-Style Haddock With Sticky Rice And Crunchy Salad
This Vietnamese-style fish dish has it all. You'll pair warm, sticky rice with a crunchy, colourful salad, haddock pieces and a dressing packed with zingy ginger and lime. Delicious! All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
Peel and grate (don't chop!) your garlic
Peel (scrape the skin off with a teaspoon) and grate (don't chop!) your ginger
Combine your soy sauce with the juice of your lime[s], 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar, 2 tbsp [3 tbsp] [4 tbsp] olive oil, your chilli flakes (can't handle the heat? Go easy!), grated garlic and grated ginger in a bowl and give everything a good mix up – this is your Vietnamese-style marinade
Top, tail and slice your radishes (as finely as you can)
Chop your cucumber in half lengthways, then slice finely
Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons
Strip your mint leaves from their stems and finely slice them, discard the stems
Combine the sliced radish, sliced cucumber and carrot ribbons in a large bowl along with half of your Vietnamese-style marinade and a pinch of salt and give it a good mix up – this is your crunchy salad
Pat your haddock bites dry with kitchen paper
Add your haddock bites to the remaining Vietnamese-style marinade and mix to combine (unevenly sized haddock bites? Chop any larger ones into bite-sized pieces!)
Heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the marinated haddock along with any remaining marinade from the bowl and cook for 5 min turning half way or until cooked through – this is your Vietnamese-style haddock
Tip: Your fish is cooked once it turns opaque and flakes easily
Serve the Vietnamese-style haddock with the sticky rice and the crunchy salad to the side
Sprinkle over your toasted sesame seeds and chopped mint
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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