Dairy Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and built around bold pantry staples, this rice bowl delivers serious flavor without a drop of dairy anywhere in sight. The snapper fillets get rubbed with fresh ginger and ground turmeric before hitting a hot skillet with coconut oil, developing a golden, crispy skin that makes the whole dish feel restaurant-worthy. Coconut aminos stand in beautifully for soy-based sauces, and the glossy ginger-turmeric pan sauce — thickened with arrowroot starch — clings to the fish and broccoli in the most satisfying way. Steamed broccoli florets add a pop of color and a little crunch to balance the tender jasmine rice underneath. Everything comes together in one cohesive bowl that feels nourishing and indulgent at the same time. Fresh cilantro and chives on top are optional, but they add a bright, herby finish that really ties it all together. This is the kind of weeknight dinner that looks like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!