Seed Oil Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and deeply satisfying, this rice bowl brings together flaky pan-seared snapper, fluffy jasmine rice, and tender steamed broccoli in a way that feels like a restaurant meal you made entirely at home. Every component is cooked in either water or coconut oil, so there's no canola, soybean, sunflower, or any other refined seed oil anywhere in the dish — a detail that's surprisingly hard to guarantee when you're ordering out or grabbing a bottled sauce off the shelf. The ginger-turmeric rub on the snapper does serious flavor work before the fish even hits the pan, and that golden, crispy skin is the kind of thing that makes people ask what your secret is. The sauce is built from coconut aminos, apple cider vinegar, fresh ginger, and arrowroot starch, which means it's savory, slightly tangy, and thickened without any industrial additives. Steaming the broccoli keeps it bright green and just tender, so it holds its own against the bold, spiced fish rather than disappearing into the bowl. Fresh cilantro and chives on top add a clean, herby finish that ties everything together beautifully. This is the kind of weeknight bowl that looks impressive, eats clean, and leaves you genuinely full.
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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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