Artificial Food Coloring Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and built entirely from whole ingredients, this bowl is the kind of weeknight dinner that feels like a treat without any of the usual label-reading stress. Every component ā from the jasmine rice to the crispy-skinned snapper ā gets its color and flavor from real food: fresh ginger, ground turmeric, and coconut oil instead of anything synthetic. The golden sauce is thickened with arrowroot starch and seasoned with coconut aminos and apple cider vinegar, so there's no reason to reach for a bottled condiment that might sneak in unwanted dyes. Steamed broccoli keeps things simple and vibrant, turning a brilliant green in just a few minutes over the pot. Searing the snapper skin-side down in a hot skillet gives you that satisfying crisp edge that makes fish bowls genuinely craveable. A handful of fresh cilantro and chives at the end adds a pop of herby freshness that ties everything together. It's a complete, satisfying meal where every ingredient earns its place ā no fillers, no shortcuts, no surprises.
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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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