Gluten Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Warm, golden, and deeply fragrant, this rice bowl brings together pan-seared red snapper, fluffy jasmine rice, and tender steamed broccoli 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, golden skin that makes each bite satisfying in the best possible way. What really ties everything together is the glossy ginger-turmeric sauce — made with coconut aminos and thickened with arrowroot starch — which is naturally free of wheat or soy-based thickeners without any substitutions required. Coconut aminos does a lot of heavy lifting here, delivering that savory, slightly sweet depth you'd expect from a sauce without any of the gluten concerns that come with traditional soy sauce. Steaming the broccoli keeps it bright green and just tender, making it a perfect counterpoint to the rich, flaky fish. Every component in this bowl is built from whole, straightforward ingredients, so there's no label-reading anxiety or hidden gluten to worry about. Finish it with fresh cilantro and chives for a pop of color and brightness that makes the whole bowl look as good as it tastes.
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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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