Entree: Bangladesh – Chittagong – পান্তা ভাত ➤ Panta Bhāt (Fermented or soaked leftover rice served cold with mustard oil, raw onions, chilies, and fried fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 3 cups (585 g) cooked rice, preferably leftover and cooled
- 4 cups (960 ml) cool water, or enough to cover the rice by 2 inches (5 cm)
- 1/2 tsp (3 g) fine salt, plus more to taste
- 2 tbsp (30 ml) mustard oil, for seasoning
- 2 small whole freshwater fish for frying, approx. 6 oz (170 g) each, cleaned and scaled
- 1/2 cup (60 g) rice flour or all-purpose flour for dusting the fish
- 1 cup (240 ml) neutral oil for frying
- 1 medium onion, thinly sliced
- 3 green chilies, slit lengthwise
- 2 tbsp (30 ml) lemon or lime juice
- 2 tbsp (8 g) chopped cilantro (optional)

Instructions

1. Place the cooled cooked rice in a large nonreactive bowl and pour 4 cups (960 ml) cool water over it so the rice is submerged. Stir gently, cover the bowl, and leave at room temperature for 8–12 hours or overnight to achieve a mild fermented tang.
2. In the morning, uncover and check consistency; leave as much or as little soaking liquid as you prefer, stirring to a slightly soupy or paste-like texture. Season the rice with 1/2 tsp (3 g) fine salt, 2 tbsp (30 ml) mustard oil and 2 tbsp (30 ml) lemon juice, mixing well. Taste and adjust salt and oil to preference.
3. Pat fish dry, season lightly with salt, and dust evenly with 1/2 cup (60 g) rice flour. Heat 1 cup (240 ml) oil in a frying pan over medium-high heat until shimmering. Fry fish in batches until skin is crisp and flesh is cooked through, about 3–5 minutes per side depending on size. Drain on paper towels.
4. To serve, portion the soaked rice into bowls and arrange fried fish on the side. Top with sliced onion, slit green chilies and chopped cilantro. Drizzle additional mustard oil or a squeeze of lemon if desired and serve chilled or at room temperature.