Cashew Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Warm, golden, and deeply aromatic, this rice bowl brings together crispy-skinned red snapper, fluffy jasmine rice, and tender steamed broccoli in a way that feels both nourishing and genuinely exciting to eat. The fish gets rubbed with fresh ginger and ground turmeric before hitting a hot skillet, building a beautifully spiced crust that stays crisp even once the sauce goes on. That sauce ā built from coconut aminos, apple cider vinegar, more ginger, and arrowroot starch ā thickens into a glossy, tangy glaze that ties every component of the bowl together. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky additions the way you might with a restaurant dish or a jarred sauce. Coconut oil handles the searing, coconut aminos replace soy sauce, and arrowroot keeps the sauce silky ā it's a clean, thoughtful lineup that doesn't cut any corners on flavor. Fresh cilantro and chives scattered on top at the end add a bright, herby finish that makes the whole bowl look as good as it tastes. This is weeknight cooking that genuinely delivers.
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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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