Pescatarian Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and genuinely satisfying, this rice bowl brings together flaky pan-seared red snapper, fluffy jasmine rice, and tender steamed broccoli in a way that feels like a restaurant meal you made entirely at home. The snapper fillets get rubbed with fresh ginger and ground turmeric before hitting a hot skillet, building a golden, crispy skin that gives way to perfectly flaky flesh underneath. A glossy sauce made from coconut aminos, apple cider vinegar, and a double hit of ginger and turmeric ties every component together with a savory, slightly tangy depth that keeps you going back for another spoonful. Steaming the broccoli keeps it vibrant and just tender, so it holds its own against the bold flavors without disappearing into the bowl. Every ingredient here is straightforward and whole-food-friendly, which means no hunting labels for hidden additives or worrying about what's lurking in a store-bought sauce. Fresh cilantro and chives scattered on top at the end add a little brightness and color that make the whole thing look as good as it tastes. This is the kind of weeknight dinner that genuinely earns a spot in the regular rotation.
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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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