Walnut Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and deeply satisfying, this rice bowl brings together golden-seared snapper, fluffy jasmine rice, and tender steamed broccoli in a way that feels like a restaurant meal you made yourself. The fish gets rubbed with fresh ginger and ground turmeric before hitting a hot skillet, building a crispy, fragrant skin that makes every bite worth the effort. A silky ginger-turmeric sauce — thickened with arrowroot starch and brightened with apple cider vinegar and coconut aminos — ties the whole bowl together with bold, clean flavor. Every single ingredient here is naturally free from tree nuts, so there's no need to scan labels or worry about hidden additions sneaking into your meal. Coconut oil does the heavy lifting in the pan, giving the snapper that gorgeous golden crust without any compromise on taste or safety. Fresh cilantro and chives finish things off with a pop of color and freshness, though the bowl is completely delicious without them if you'd rather keep it simple. This is the kind of weeknight dinner that looks impressive, eats even better, and gives you total peace of mind from the first bite to the last.
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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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