Entree: Bangladesh – Bengali River Delta – পান্তা ভাত ➤ Panta Bhat (Overnight-soaked fermented rice served cold with fried fish and simple condiments)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 8 hrs

Total 8 hrs 20 min

Ingredients

- 4 cups (760 g) cooked short-grain rice, preferably cooled leftover rice
- Water, enough to cover the rice
- 2 whole small freshwater fish (e.g., hilsa or rohu), approx. 6 oz (170 g) each, cleaned and gutted
- 3 tbsp (45 ml) mustard oil
- 1 tsp (5 g) salt, plus extra to taste
- 1 medium red onion, thinly sliced
- 2 small green chilies, sliced
- 1 small lemon or lime, cut into wedges
- 2 tbsp (30 ml) roasted mustard paste or plain mustard (optional)
- 2 tbsp (30 ml) plain yogurt or natural curd (optional, for serving)
- Fresh coriander leaves for garnish (optional)

Instructions

1. The night before: place the cooled leftover cooked rice in a shallow bowl and add enough cool water to fully submerge the rice. Cover and leave at room temperature overnight (6–12 hours) to develop a mild fermentation.
2. In the morning, drain the rice lightly if overly watery or leave some of the soaking water for a soupy texture; season the soaked rice with 1 tsp (5 g) salt and gently fluff. Chill briefly if desired.
3. Pat the cleaned fish dry with paper towels, season lightly with salt. Heat mustard oil in a skillet over medium-high heat until hot and just smoking, then reduce heat to medium and fry the fish 3–5 minutes per side until crisp and cooked through. Transfer to a paper towel-lined plate.
4. Arrange the soaked rice in bowls. Top each serving with a whole fried fish (divide 2 fish among 4 servings or serve 1 fish per 2 people as preferred), sliced onion, green chilies, lemon wedges, and coriander leaves.
5. Offer roasted mustard paste or a spoonful of yogurt on the side; drizzle a little mustard oil over the rice if desired. Eat chilled or at room temperature, adjusting salt and lemon to taste.