MSG Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and built entirely from whole ingredients, this rice bowl is the kind of weeknight dinner that feels like it came from a restaurant — without any of the hidden additives that make eating out a gamble. Coconut aminos stand in for soy sauce in the glossy pan sauce, delivering that savory depth without the glutamate-heavy shortcuts found in most bottled condiments. Fresh ginger and ground turmeric do the heavy lifting on flavor, rubbed directly into the snapper before it hits a hot skillet, so the fish develops a golden, crispy skin that's genuinely hard to resist. The sauce comes together in minutes using arrowroot starch as a thickener — a clean swap that keeps everything on the safe list. Steamed broccoli adds a pop of color and a little bite to balance the tender, flaky fish and fluffy jasmine rice underneath. Every component is straightforward and made from scratch, so you know exactly what's going into the bowl. Fresh cilantro and chives on top are optional, but they make the whole thing 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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