Wheat Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Bright, warming, and deeply satisfying, this rice bowl brings together crispy-skinned red 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 golden, fragrant crust that's genuinely hard to resist. What makes this dish especially smart for anyone avoiding wheat is that every component is naturally free of it — no swaps or substitutions needed, just real, whole ingredients doing their job. The sauce is where things get really interesting: coconut aminos stand in beautifully for soy sauce, delivering that savory depth without any wheat-based ingredients, and arrowroot starch thickens it to a glossy, spoonable consistency. Apple cider vinegar adds just enough brightness to balance the earthy turmeric and punchy ginger running through the whole bowl. Steaming the broccoli keeps it vivid green and just tender, so every bite has a little freshness to cut through the richness of the fish and sauce. Finish it with a scatter of cilantro and chives and you've got a weeknight bowl that looks and tastes like you put in a lot more effort than you actually did.
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!