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Panta Bhat with Ilish

Name: Panta Bhat with Ilish
Prep time: PT10 minutes (plus overnight fermentation)
Cook time: PT15 minutes
Total time: PT15 minutes (plus overnight fermentation)
Yield: 2
Cuisine: Bangladesh
Ingredients: 2 cups Cooked rice (preferably slightly overcooked and cooled); 4 cups Water (for soaking and fermentation); 0.5 tsp Salt (or to taste); 2 pieces Ilish (Hilsa) fish (cut into steaks); 1 tsp Turmeric powder (for marinating fish); 1 tsp Salt (for marinating fish); 3 tbsp Mustard oil (for frying fish); 1 medium Onion (thinly sliced, for garnish); 2 whole Green chilies (slit, for garnish); 2 whole Dried red chilies (fried, for garnish (optional))

Panta Bhat, a traditional fermented rice dish, is often considered the national dish of Bangladesh when paired with Ilish (Hilsa fish). It's a cooling and probiotic-rich meal, typically enjoyed on hot days or during celebrations like Pahela Baishakh. The fermented rice has a slightly sour taste, complemented by the rich flavor of fried Ilish.

準備時間10 minutes (plus overnight fermentation)

調理時間15 minutes

合計時間15 minutes (plus overnight fermentation)

分量2

難易度Easy

オリジナル· Feb 8

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👨‍🍳 作り方

1
Rinse the cooked rice thoroughly. Place it in a clean bowl and add 4 cups of fresh water and 0.5 tsp salt. Cover the bowl and let it ferment at room temperature for 8-12 hours (or overnight).
💡 プロのコツ: Ensure the container is covered to prevent contamination. The fermentation time may vary based on ambient temperature.
2
While the rice ferments, prepare the Ilish fish. Wash the fish pieces and pat them dry. Marinate with turmeric powder and salt.
3
Heat mustard oil in a pan over medium-high heat. Once the oil is hot, carefully add the marinated fish pieces and fry until golden brown on both sides.
💡 プロのコツ: Be cautious as mustard oil can splutter.
4
Once fermented, drain most of the water from the rice, leaving a little liquid for serving. The rice should be soft and slightly soupy.
💡 プロのコツ: The liquid part, called 'amani' or 'torani', is also consumed.
5
Serve the Panta Bhat in bowls. Top with the fried Ilish fish pieces. Garnish with sliced onions, slit green chilies, and fried dried red chilies (if using).
💡 プロのコツ: Panta Bhat is best served cold.

調理履歴を記録する

💡 プロのコツ

✓Panta Bhat can be served with various accompaniments like mashed potato (aloo bhorta), pickles, or dried fish (shutki mach).
✓The sourness of Panta Bhat can be adjusted by fermentation time.
✓If Ilish fish is unavailable, other freshwater fish can be used, though the traditional pairing is with Ilish.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of fried dried chili and a drizzle of mustard oil to the fermented rice for extra flavor.
Some people add a squeeze of lime or a dash of kasundi (mustard sauce) to their Panta Bhat.