BHA & BHT Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and built entirely from whole, recognizable ingredients, this rice bowl is the kind of weeknight dinner that feels like a genuine treat. Fresh ginger and ground turmeric do double duty here — rubbed directly onto the snapper fillets and whisked into the sauce — so every bite carries that golden, aromatic depth without relying on any packaged seasonings or preservatives. Coconut aminos stand in for conventional soy sauce and bring a mellow, savory sweetness that pairs beautifully with the apple cider vinegar and arrowroot-thickened sauce, keeping the whole dish free from the synthetic antioxidants that sneak into so many bottled condiments and processed pantry staples. The snapper gets pan-seared in coconut oil until the skin is genuinely crisp and the flesh flakes at the touch, which is one of those small cooking wins that makes a simple bowl feel restaurant-worthy. Steamed broccoli adds color and a satisfying bite, while fluffy jasmine rice soaks up every drop of that glossy ginger-turmeric sauce. A scatter of fresh cilantro and chives at the end keeps things lively and bright. It's clean, it's nourishing, and it comes together with nothing you'd need to second-guess on a label.
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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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