Celery Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Warm, fragrant, and genuinely satisfying, this rice bowl brings together crispy-skinned red snapper, fluffy jasmine rice, and tender steamed broccoli in a way that feels like restaurant food made right at home. The real star is the ginger-turmeric sauce — a glossy, golden drizzle built from coconut aminos, apple cider vinegar, and arrowroot starch that ties every component together with a bright, slightly tangy kick. Rubbing the fillets with fresh ginger and ground turmeric before searing them in coconut oil gives the fish a beautifully spiced crust and that gorgeous golden color before it even hits the sauce. Pressing the skin-side down in a hot skillet for those first few seconds is the trick to getting it perfectly crisp without any curling. For anyone navigating a celery-free lifestyle, this bowl is a genuinely easy win — every ingredient is straightforward, and there are no hidden aromatics or seasoning blends to second-guess. The whole thing comes together in one cohesive, colorful bowl that's as good for a weeknight dinner as it is for impressing guests.
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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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