Peanut Free Ginger-Turmeric Snapper Rice Bowl with Broccoli

Total time45 min

Prep time15 min

Cook time30 min

4.9

(24)

Peanut Free Ginger-Turmeric Snapper Rice Bowl with Broccoli

Warm, golden, and deeply aromatic, this rice bowl brings together crispy-skinned red snapper, fluffy jasmine rice, and tender steamed broccoli in a way that feels like a restaurant-quality meal you actually made yourself. The snapper gets rubbed with fresh ginger and ground turmeric before hitting a hot skillet, building a beautifully spiced crust that locks in all that flaky, delicate fish. What really ties everything together is the glossy ginger-turmeric sauce — made with coconut aminos, apple cider vinegar, and arrowroot starch — which thickens into something silky and savory that coats every bite. Every single ingredient here is naturally free of peanuts, so there's no need to scrutinize labels or worry about hidden allergens sneaking in through a bottled sauce or seasoning blend. The whole bowl comes together in a logical, layered sequence — rice simmers, broccoli steams, fish sears, sauce thickens — so nothing feels rushed or complicated. A scatter of fresh cilantro and chives at the end adds a bright, herby finish that makes the whole thing look as good as it tastes. This is the kind of weeknight dinner that earns a permanent spot in the rotation.

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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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