When I was mixing the cooked rice in the saucepan with lime juice, the aromatic citrus and parsley fragrances really made me salivating.
To pair with this tangy rice, I made some pan fried herb fish fillets in extra-virgin olive oil.
Below my modified version and served with pan fried fish fillets.
Parsley Lime Rice with Mixed Herb Fish Fillets
Serves 2 - 3 persons
2 cups of cooked Jasmine white rice (feel free to substitute with brown rice)
Juice of 2 big limes
1 bunch of chopped fresh parsley leaves (about 1.5 to 2 tablespoons full)
For the fish fillets:
2 large fish fillets (about 250g) - cut into big chunks
1 teaspoon mixed dried herbs
1 teaspoon salt
Pepper to taste
1 - 2 tablespoon Extra-virgin olive oil for pan frying the fillets.
Cook the rice with rice cooker.
Pat dry the fillets with kitchen towels.
Season the fillets with mixed herbs, salt and pepper. Set aside and let the seasoning set in about 30 minutes.
Heat a non-stick pan with medium heat. Add 1 tablespoon Extra-virgin olive oil and pan fried the fillets 2 - 3 minutes on both sides, lightly browned.
In a saucepan over low-medium heat, combine the cooked rice with fresh lime juice and chopped fresh parsley. Quickly and gently mix well with a big wooden spoon for a few minutes.
Serve immediately, spoon the desire amount of parsley lime rice with some pan fried herb fish fillets. Squeeze some lime juice over the fillets if you like.
This new citrus flavor rice was very well received by my big kids. Glad to enjoy a plate of fragrant tangy non greasy parsley lime rice. In future, I'll add some chopped lightly toasted walnuts or pine nuts to the rice :)