Lactose Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Warm, golden, and deeply fragrant, this rice bowl brings together crispy-skinned red snapper, fluffy jasmine rice, and tender steamed broccoli in a way that feels like a restaurant meal you made yourself. The fish gets rubbed with fresh ginger and ground turmeric before hitting a hot skillet, building a beautifully spiced crust that stays crisp even after the sauce goes on. That sauce is where things really shine — coconut aminos, apple cider vinegar, more ginger, and a touch of arrowroot starch come together into a glossy, savory drizzle that ties every component of the bowl together. Every single ingredient here is naturally free of dairy, so there's no need to swap anything out or second-guess a label. Coconut oil handles the searing, coconut aminos replace any soy-based sauces, and the broccoli is simply steamed with salt — clean, unfussy, and genuinely delicious. Fresh cilantro and chives on top add a bright, herby finish that makes the whole bowl pop visually and flavor-wise. This is the kind of weeknight dinner that looks impressive, eats like comfort food, and leaves you feeling great afterward.
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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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