Lupin 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 both nourishing and genuinely exciting to eat. The fish gets rubbed with fresh ginger and ground turmeric before hitting a hot skillet, building a beautifully spiced crust that stays crisp even once the sauce goes on. That sauce — made with coconut aminos, apple cider vinegar, more ginger, and a touch of arrowroot starch — thickens into something glossy and bold without a drop of soy or anything derived from lupin. For anyone navigating labels at the store, coconut aminos can be a quiet hero here, delivering that savory depth you want without the ingredient concerns that come with conventional soy-based sauces. Every component in this bowl is straightforward and naturally free from the legume-adjacent flours and additives that can sneak into packaged seasonings or sauces. The broccoli steams up bright green and just tender, giving you a clean, fresh contrast to the richly spiced fish. Finish it with a scatter of cilantro and chives and you've got a weeknight bowl that looks and tastes like you put in a lot more effort than you actually did.
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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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