Yeast Free Ginger-Turmeric Snapper Rice Bowl with Broccoli
Warm, vibrant, and deeply satisfying, 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 is the ginger-turmeric rub on the fish — fresh grated ginger and ground turmeric pressed right into the fillets before they hit a hot coconut oil skillet, building a golden, fragrant crust that's hard to resist. Avoiding yeast can make sauces and condiments tricky, since so many store-bought options sneak in fermented or yeast-derived ingredients. Here, the sauce is built from coconut aminos, apple cider vinegar, more fresh ginger, and arrowroot starch, so it thickens beautifully and delivers that savory, slightly tangy punch without anything to worry about. Steaming the broccoli keeps it bright green and just tender, which plays perfectly against the richness of the fish and the silkiness of the sauce. Everything comes together in one cohesive bowl that feels restaurant-worthy but is completely achievable on a weeknight. Finish with a scatter of fresh cilantro and chives if you have them — it lifts the whole dish.
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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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