Gelatin Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and built around whole ingredients, this rice bowl is the kind of weeknight dinner that feels like it took way more effort than it actually did. The snapper fillets get rubbed with fresh ginger and ground turmeric before hitting a hot skillet, developing a golden, crispy skin that makes every bite genuinely satisfying. Steamed broccoli keeps things fresh and vibrant alongside the fluffy jasmine rice, while a glossy sauce — thickened with arrowroot starch instead of any animal-derived gelling agent — ties the whole bowl together beautifully. That sauce is worth calling out: coconut aminos, apple cider vinegar, and a double hit of ginger and turmeric make it tangy, savory, and deeply aromatic without a single ingredient you'd need to second-guess. For anyone navigating a gelatin-free lifestyle, sauces and glazes are often the trickiest part of a recipe, and arrowroot starch does the thickening job flawlessly here. A scatter of fresh cilantro and chives at the end adds a pop of color and brightness that makes the bowl look as good as it tastes. This one is genuinely weeknight-friendly and impressive enough to serve to 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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