Chicken 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 deeply satisfying. Steamed broccoli keeps things fresh and vibrant, while a quick pan sauce made with coconut aminos, apple cider vinegar, and arrowroot starch pulls the whole bowl together with a glossy, savory finish. Every component here is completely free of poultry, so there's no need to scrutinize labels or swap anything out — the recipe is naturally built that way from the start. Jasmine rice soaks up the ginger-turmeric sauce beautifully, making this one of those bowls where you'll want to scrape every last drop. A scatter of fresh cilantro and chives at the end adds a pop of color and brightness that takes it from simple to stunning.
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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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