When chopping an onion and a couple cloves of garlic and maybe a knob of ginger is going to take 15 more minutes than you feel like spending on dinner, sizzling whole spices into hot fat delivers big flavor in a fraction of the time. Inspired by Indian chhonk, we throw whole spices into hot fat, which dials up their flavor and makes them crispy and fun to eat.
Recipe information
Yield
4 Servings
Ingredients
5
2
1½
¾
¾
½
1
3
4
Need to make a substitution?
Preparation
Step 1
Melt butter in a large skillet with a lid over medium heat. Add garlic, coriander seeds, and cumin seeds and cook, swirling pan often, until butter is foaming and spices are very fragrant, about 2 minutes (reduce heat if butter is starting to brown). Add red pepper flakes, turmeric, a big pinch of salt, and several grinds of pepper. Cook, swirling pan, until very fragrant, about 30 seconds. Add ½ cup water (careful, it may spatter a bit), then soy sauce.
Step 2
Add corn to skillet. Season fish lightly with salt and nestle into corn and broth; bring to a simmer. Reduce heat, cover, and simmer gently until fish flakes easily with a fork, 7–9 minutes.
Step 3
Divide fish among bowls. Taste broth and season with more salt if needed. Divide corn and broth among bowls and top with mint and sesame seeds.