Panta Ilish | FoodieAtlas

Ingredients

For the Panta Bhat (Fermented Rice):
2 cups cooked rice (leftover rice works well)
4 cups water
For the Fried Hilsa Fish:
4-6 pieces of Hilsa fish (or similar fish like mackerel)
1 teaspoon ground turmeric
1 teaspoon red chili powder
Salt to taste
2 tablespoons mustard oil (or vegetable oil)
For the Garnish:
2 green chilies, slit
1 small onion, thinly sliced
Fresh lemon wedges
Fresh coriander leaves, chopped

Instructions

Prepare the Panta Bhat

In a large bowl, place the cooked rice.

Pour 4 cups of water over the rice, ensuring that the rice is fully submerged.

Cover the bowl and let it sit overnight at room temperature. The rice will ferment slightly and develop a sour taste.

Prepare the Hilsa Fish

Rinse the fish pieces and pat them dry.

Rub the fish with ground turmeric, red chili powder, and salt. Let it marinate for about 10-15 minutes.

Fry the Fish

In a large pan, heat the mustard oil over medium heat until it starts to smoke slightly.

Carefully add the marinated fish pieces to the pan.

Fry the fish for about 3-4 minutes on each side, or until they are golden brown and crispy. Remove from the pan and place on a paper towel-lined plate to drain any excess oil.

Serve

Drain the fermented rice (Panta Bhat) and place it in serving bowls.