Why recepie famous for?
The garlic-curry crisp in this recipe is your new secret weapon—the crunchy topping can embellish most other proteins, like braised chicken or roasted vegetables.
Ingredients
2 6-oz. skinless, boneless firm whitefish fillets (such as cod, pollock, or halibut)2 Tbsp. extra-virgin olive oil
Kosher salt
2 Tbsp. ghee
2 garlic cloves, thinly sliced
2 tsp. black or yellow mustard seeds
1 1" piece ginger, peeled, finely grated
2 tsp. curry powder, such as vadouvan
2 stalks celery, thinly sliced crosswise, plus 1 cup celery leaves, torn if large
½ small red onion, thinly sliced
½ lemon
Instructions
Preheat oven to 325°. Rub fish with oil on a parchment-lined rimmed baking sheet; season with salt. Bake fish until flesh is opaque and begins to flake, 12–16 minutes.Meanwhile, melt ghee in a small skillet over medium heat. Add garlic and mustard seeds and cook, shaking pan occasionally, until garlic is just beginning to turn golden and seeds begin to make a popping noise, about 4 minutes. Stir in ginger and curry powder and cook, stirring, until fragrant, about 20 seconds. Remove from heat; season lightly with salt.
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