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Panta Bhat with Ilish
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.
đ§ Ingredienser
- 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))
đšâđł Instruktioner
- 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).
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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).
đĄ Proffstips: Panta Bhat is best served cold.
đĄ Proffstips
- âPanta Bhat can be served with various accompaniments like mashed potato (aloo bhorta), pickles, or dried fish (shutki mach).
- âThe sourness of Panta Bhat can be adjusted by fermentation time.
- âIf Ilish fish is unavailable, other freshwater fish can be used, though the traditional pairing is with Ilish.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.