Pork Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and built around clean whole-food ingredients, this rice bowl is the kind of weeknight dinner that feels far more impressive than the effort it takes. Red snapper fillets get rubbed with fresh ginger and ground turmeric before hitting a hot skillet, developing a golden, crispy skin that gives way to tender, flaky flesh underneath. Steamed broccoli keeps its vivid color and a satisfying bite, while fluffy jasmine rice soaks up every drop of the glossy ginger-turmeric sauce made with coconut aminos and a touch of apple cider vinegar. That sauce is the real star — thickened with arrowroot starch, it clings beautifully to the fish and vegetables without any soy or mystery additives to worry about. Coconut aminos do a lot of heavy lifting here, delivering a savory, slightly sweet depth that makes the whole bowl taste like something you'd order at a restaurant. Everything is naturally free of pork and pork-derived ingredients, so there's no need to scrutinize labels or swap anything out — the recipe is already there. Finish with a scatter of fresh cilantro and chives and you've got a bowl that looks 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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