Hazelnut Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Warm, golden, and deeply aromatic, this rice bowl brings together flaky pan-seared snapper, tender steamed broccoli, and fluffy jasmine rice in a way that feels both nourishing and genuinely exciting to eat. The real star is the ginger-turmeric rub on the fish — fresh grated ginger and ground turmeric pressed right into the skin before it hits a hot coconut oil skillet, producing a crisp, fragrant crust that's hard to beat. The glossy sauce made from coconut aminos, apple cider vinegar, and arrowroot starch ties everything together with a savory, slightly tangy finish that clings beautifully to the fish and broccoli. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your bowl. Steaming the broccoli keeps it bright green and just tender, which is the perfect contrast to the richness of the seared fish. Fresh cilantro and chives on top are optional, but they add a pop of color and freshness that really elevates the whole presentation. This is the kind of weeknight bowl that looks impressive enough for company but comes together with straightforward techniques anyone can pull off.
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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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