Shellfish 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 both nourishing and genuinely exciting to eat. The fish gets rubbed with fresh ginger and ground turmeric before hitting a hot skillet, building a beautifully spiced crust that locks in moisture while the skin crisps up to perfection. A silky ginger-turmeric sauce made with coconut aminos, apple cider vinegar, and arrowroot starch ties everything together with a glossy, savory finish that's completely free of soy or any hidden shellfish-derived ingredients. For anyone navigating seafood allergies, red snapper is a clean, finfish-only choice — no crustaceans, no mollusks, no cross-contamination concerns from the ingredient list here. The broccoli is simply steamed with a pinch of salt, which keeps the florets bright green and lets the bold sauce do the heavy lifting. Coconut oil adds a subtle richness to the sear without overwhelming the delicate fish. A scatter of fresh cilantro and chives at the end lifts the whole bowl and makes it look 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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