Nitrate & Nitrite Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and built entirely from whole, unprocessed ingredients, this rice bowl is the kind of weeknight dinner that feels like a genuine treat. Fresh ginger and ground turmeric do all the heavy lifting on flavor, coating the snapper fillets in a golden, aromatic crust before they hit the skillet for a perfectly crisp skin. Because every component here is made from scratch — the sauce included — there's no need to scrutinize labels for hidden preservatives or cured-meat-style additives that sneak into so many packaged seasonings and condiments. Coconut aminos stand in for soy sauce and bring a mellow, savory depth without any of the processed ingredients that make store-bought sauces a concern. The arrowroot-thickened ginger-turmeric sauce ties everything together with a glossy, spoonable finish that clings beautifully to the fish and steamed broccoli. Fluffy jasmine rice soaks up every last drop, making each bowl satisfying and complete. Finish with a scatter of fresh cilantro and chives, and dinner is on the table with nothing to worry about.
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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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