Beef Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and built around flaky red snapper, this rice bowl is the kind of weeknight dinner that feels far more special than the effort involved. The fish gets rubbed with fresh ginger and ground turmeric before hitting a hot skillet, developing a golden, crispy skin that makes every bite genuinely satisfying. Steamed broccoli adds a clean, verdant contrast, while fluffy jasmine rice soaks up every drop of the glossy ginger-turmeric sauce made with coconut aminos and apple cider vinegar. That sauce is the real secret weapon — thickened with arrowroot starch, it clings beautifully to the fish and florets without any heavy or complicated additions. Everything here is naturally free from red meat, so there's no substituting or swapping required — the recipe just works as written. A scatter of fresh cilantro and chives at the end lifts the whole bowl with a little brightness. It's a complete, colorful meal that comes together in one straightforward sequence and lands on the table tasting like something from your favorite neighborhood spot.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¾ cups water
- ½ 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
- ½ tsp salt
- 2 tbsp coconut oil
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tbsp apple cider vinegar
- ¼ cup water
- 1 tsp arrowroot starch
For the broccoli
- 4 cups broccoli florets (about 1 medium head)
- ¼ 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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