High Fructose Corn Syrup Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Warm, vibrant, and deeply satisfying, this rice bowl brings together crispy-skinned red snapper, fluffy jasmine rice, and tender steamed broccoli in a way that feels both nourishing and genuinely crave-worthy. The real star is the ginger-turmeric sauce — built from coconut aminos, apple cider vinegar, fresh ginger, and arrowroot starch, it thickens into a glossy, savory drizzle that ties every component together beautifully. Coconut aminos is the key swap here, standing in for conventional soy-based sauces that often sneak in high fructose corn syrup or other added sweeteners you'd rather avoid. Every ingredient in this bowl is whole and straightforward, so you know exactly what you're eating without having to squint at a label. The snapper itself gets rubbed with fresh ginger and turmeric before hitting a hot skillet with coconut oil, developing a golden, crackling skin and flaky interior that's hard to beat. Steaming the broccoli keeps it bright green and just tender, adding a clean, slightly earthy contrast to the rich fish and punchy sauce. Finish with a scatter of fresh cilantro and chives and you've got a bowl that looks 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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