Soy Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Warm, golden, and deeply fragrant, 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 real star might be the sauce — a glossy, ginger-forward blend built on coconut aminos instead of traditional soy sauce, which makes it a natural fit for anyone navigating a soy-free lifestyle without sacrificing that savory, umami-rich depth. Coconut aminos can be tricky to find in some stores, but they're worth tracking down because they deliver big flavor with zero soy involvement. Turmeric runs through both the fish rub and the sauce, giving everything a warm, earthy backbone that pairs beautifully with the brightness of apple cider vinegar and fresh ginger. Pressing the snapper skin-side down in hot coconut oil for those first crucial seconds is the move that gets you genuinely crispy skin — the kind that crackles when you cut into it. A scatter of fresh cilantro and chives at the end keeps things light and vibrant. This is the kind of bowl that looks impressive enough for company but comes together on a weeknight without any drama.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!