Almond Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Warm, golden, and deeply fragrant, this rice bowl is the kind of weeknight dinner that feels like it took way more effort than it actually did. Red snapper fillets get rubbed down with fresh ginger and ground turmeric before hitting a hot skillet, building a crispy, burnished skin that's genuinely hard to resist. The sauce ā built from coconut aminos, apple cider vinegar, and arrowroot starch ā thickens into a glossy, savory glaze that ties the whole bowl together without a drop of soy or any tree nut in sight. Steamed broccoli adds a bright, tender contrast to the rich fish, and fluffy jasmine rice soaks up every bit of that ginger-turmeric sauce pooling at the bottom of the bowl. Every single ingredient here is naturally free from almonds and other tree nuts, so there's no need to scrutinize labels or swap anything out ā the recipe just works as written. A scatter of fresh cilantro and chives at the end lifts the whole thing with a little herby freshness. This is clean, vibrant eating that genuinely delivers on flavor.
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups jasmine rice
- 2 Ā¾ cups water
- Ā½ tsp salt
For the snapper
- 4 red snapper fillets (about 6 oz each), skin-on
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- Ā½ tsp salt
- 2 tbsp coconut oil
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- 1 tbsp apple cider vinegar
- Ā¼ cup water
- 1 tsp arrowroot starch
For the broccoli
- 4 cups broccoli florets (about 1 medium head)
- Ā¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Combine the jasmine rice, 2 3/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, pat the snapper fillets completely dry with paper towels. In a small bowl, stir together the grated ginger, ground turmeric, and 1/2 tsp salt. Rub the mixture evenly over both sides of each fillet.
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