Chestnut Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Warm, golden, and deeply fragrant, this rice bowl brings together pan-seared red snapper, steamed broccoli, and fluffy jasmine rice 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 crispy, spiced skin that makes every bite satisfying. A glossy sauce made from coconut aminos, apple cider vinegar, and arrowroot starch ties everything together with a bright, savory tang that clings beautifully to the fish and broccoli. Every single ingredient here is naturally free from chestnuts and chestnut-derived products, so there's no need to scrutinize labels or swap anything out — the recipe works exactly as written. Coconut oil handles the searing, coconut aminos stand in for soy-based sauces, and arrowroot keeps the sauce silky without any nut-based thickeners. The broccoli steams to a vibrant, just-tender finish while the fish cooks, so the whole meal comes together in a smart, efficient sequence. Finish with fresh cilantro and chives for a pop of color and herbaceous lift that makes the bowl feel truly restaurant-worthy.
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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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